Unless you live in the San Francisco area you may not know who Alice Medrich is. She opened a chocolate-dessert shop in Berkeley in the 70s called Cocolat--it was quite near Chez Panisse. Her shop made the most amazing chocolate treats, and people from all over the Bay Area would make the trip to Berkeley to sample them. Her shop closed awhile ago, but Alice still thrills by writing amazing cookbooks. My favorite of her books is Pure Dessert, with recipes featuring the pure flavors of the best ingredients. I've made several things from this book, most recently, Tropical Sugar Ice Cream.
Tropical Sugar Ice Cream
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup firmly packed light muscovado or grated piloncillo sugar
1/8 teaspoon salt
Combine all of the ingredients in a bowl, stirring well to dissolve the sugar. For an extra-cold start, put the mixture in the freezer for 20 minutes, stirring once or twice to prevent freezing. Freeze according the instructions for your ice cream maker. Serve soft, or freeze until hard enough to scoop.