Ever since our trip to Cambridge, Mass, where I had some truly decadent bittersweet chocolate ice creams, I’ve been wanting to make some of my own. I did a half-hearted search online, but had pretty much decided that I wanted to try the Chocolate Truffle Ice Cream recipe from The Ultimate Ice Cream Book, a book that elsaf gave me for Christmas when she got me the ice cream machine. It uses a ganache, which is scalded cream on melted chocolate. I used Ghirardelli’s bittersweet chocolate for the ganache and Hershey’s cocoa as the cocoa. I noticed that Hershey also makes a Dutch Cocoa, which I might have to get some time. I believe that’s another bittersweet chocolate.

So last night, I made the concoction (and it was fun to lick the bowl) and this morning I froze it after cooling it in the fridge over night. And after lunch, I had a couple of scoops. The verdict? Damn, it’s mighty fine! Dad assures me that I’ve exceeded myself. I think mom might think it’s too rich. (She’s only had a quick spoonful so far, though.) I’ll let judiang tell you what she thinks of it when she comes this weekend. I think she’ll be impressed. It knocks Friendly’s Forbidden Chocolate ice cream out of the race, I think. And it’s so damn creamy and smooth! Gah! You just can’t argue with a cup and a half of heavy cream in your ice cream! (This is NOT low-fat by any means of the imagination. And I don’t give a f*ck…)

Mmmmm – ice cream! Gotta love it. (I’m thinking of making some ice cream for Sunday, when my folks, aunt, granny, and cousin join Judi and I at the Lake for cards and eats. But I think I’ll go with decadent vanilla. Aunt Becky said she might bring brownies to go with the vanilla. Mmmmm – brownies!)

Um, is this a good time to admit that I finally got my weight down to where it was before the first time Judi visited me this summer???