The peppermint cookie ice milk turned out a lot better.
Still a little iciness/graininess to the texture, but it scoops really well and the creaminess dominates the ice taste. I'd like to try someone else's ice milk, because I feel like by its nature (having the same sweetness as ice cream, but less milkfat) it's got to be grainy. Ice cream depends on milk, yolks and sugar in order to have a smooth and creamy mouthfeel. Taking away one of those while not altering the others, doesn't that have to mean grainy? You know, that frostbitten taste...
Sweet Adeline looks really good. I might try to go there after my appointment in Berkeley today. That or head over to the gourmet ghetto and the cupcake place upstairs on the corner where the Peet's by the Chez Panisse is (love the vagueness of directions from my boss), and pick up some nice bread from Acme so that I can make sandwiches to take to work for lunch.
Vietnamese food in Oakland tonight with the roommates.