but we take our laloo's deep chocolate with all scharffen berger chocolate. and we'll just make a small one. but this is a great and simple sort of gourmet way to serve it. and this is our yummy olive oil that we smuggled back from italy, actually. and you dribble it with the oil, just a little bit, and then finish it with just a little bit of maldon salt sprinkled on top. and it might not sound like something, but try it. >> it's good! in additian to making her daily milkshake, laura still makes all of her ice cream herself, too. >> i do love making the chocolate. i think it's so pretty. >> and her inspiration for all those zany flavors--chocolate cabernet, strawberry darling, and brownie and clyde--those come from where else but her own backyard? >> this is moe. moe also has had a flavor named after him. the molasses is now called slow moe. heh heh! >> so from the rat race of hollywood to the world of goat milk ice cream in sonoma, farmers and city slickers are just plain giddy for goats. >> and once you tpy her product, it's not what you have expected at a