A few months back I bought an ice cream maker on eBay and have been pining for David Lebowitz‘s The Perfect Scoop ever since. His photography and recipes on his blog are a frozen dessert lover’s wet dream, and his other stories about life in Paris are pretty good too.
Last week, the pining ended – my parents sent me a copy of The Perfect Scoop for my birthday. And after flipping through every custard-filled, chocolate-swirled recipe, my heart settled on one I know and love: chocolate sorbet.
David’s way with chocolate sorbet has already been drooled about on numerous blogs such as Smitten Kitchen and Chocolate & Zucchini, so I’ll spare you the oggling of an ice cream fangirl. Instead, I’ll just get to the chocolate. And let me tell you my friends, this chocolate sorbet means business.
One of the critical steps in making ice cream or sorbet is to let it chill thoroughly before putting into the ice cream maker. Well, this stuff is so rich and chocolatey that after cooling, it’s just about as thick as ice cream (and pretty darn good on its own). Its thick creaminess almost makes it hard to believe that it lacks dairy or eggs. The thickness is chocolate talking – I told you this sorbet doesn’t mess around.
Best thing about this chocolate sorbet? Eating the super frozen scrapings off the side of the ice cream maker. Second best thing? Eating a big ol’ bowl of it, maybe with a few raspberries on top.
I’m looking forward to trying the other recipes in the book, especially his Strawberry Frozen Yogurt and Butter Pecan Ice Cream (a treat for my dad who is coming to visit in a couple weeks). Then again, my next attempt might be one from his blog, a Vegan Strawberry Ice Cream using rice milk. But I better get going – strawberry season is running out. And so is summer.
Adapted from The Perfect Scoop
- 2 1/4 cups (555 ml) water
- 1 cup (200 g) sugar
- 3/4 cup (75 g) unsweetened Dutch-process cocoa powder
- Pinch of salt
- 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.