>I had to do another post because a. the starter went all alien growth on me, and b., we made the most AMAZING ice cream I’ve ever had in my entire life. The recipe calls it Bittersweet Chocolate, and it tastes just like the French truffles we had at the Bridlewood winery in Los Olivos, CA, on our anniversary trip – dusted on the outside with unsweetened chocolate, then heaven when that melts away to the purest of rich (and sweetened) chocolates. The ice cream recipe was simple: unsweetened cocoa powder, unsweetened chocolate, sugar, cream, milk, and vanilla. I used 2 cups skim milk to 2 cups whipping cream, instead of 3 cups whole cream and 1 cup whole milk. The proper recipe would be death-by-amazingness.

Even small pieces are a visual treat.

And the ice cream itself? Bliss. Almost with a dusty, dusky sweetness to the cream.

John’s, with toppings, and mine, plain.

Then, when I went to feed the starter, which is supposed to be every 12 hours, with not necessarily any certain growth. Yet in only 9 hours I found this:

Another two inches. This has to mean good things for the eventual bread.