In line with Paul's eschewing too much dairy, I have switched to making chocolate sorbet. No dairy but both cocoa and 72% chocolate, plus a splash of the chocolate essence (faux eau de vie I wrote up above). This makes a luxurious, scoopable "ice cream" with excellent texture and deep, satisfying chocolala flavor.
(Secret weapon: I serve this with a dollop of softly whipped cream flavored with a drop of anise oil. This combination is complex and/but refreshing. Also is superb on flourless chocolate cakes.)
