I've read a number of threads on this cookbook, most of which seem to center on the more exotic flavors (roasted banana, basil, giandujo, etc.), but this one is about plain old chocolate.
We've made several recipes from the book and have liked most. I found the chocolate to be disappointing, however. We've made the egg-based version and the Aztec, which contains no eggs. In both cases, something seems off in the texture. It's almost like a frozen mousse more than an ice cream. The mouth-feel is just too dense. I wonder if it could be because of the melted chocolate that's added to the base.