A few months back I bought an ice cream maker on eBay and have been pining for David Lebowitz‘s The Perfect Scoop
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.
Chocolate Sorbet
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.
Boyfriend and I haven’t busted out the icecream maker in a loooong time. I will definitely show him this recipe, that looks DIVINE.
I love my ice cream maker. I keep the frozen bowl bit in the freezer at all times in case I suddenly NEED to have ice cream NOW. Or, more often, sorbet, especially in the summer. The book has a mojito sorbet that sounds really appealing right now. Actually, so does a mojito.
Mmmmmm, mojito!
This sounds really wonderful, I’m so glad you are using the book already!
But tell me, what is Dutch process cocoa powder?
Dutch process cocoa powder is just fancy cocoa powder. I used cheapo grocery store brand stuff, but you’re SUPPOSED to use the best quality cocoa powder you can find. Green & Black’s makes it, I know. I’m sure other fancy varieties exist.
The book is great!
Another great recipe Monica, thanks.
I've made it the other day and it turns out great. I was suprised because it tasted very creamy even if I didn't add any dairy.
Erwan! So glad you liked the sorbet. I've made it a few times now…
especially now that I have an ice cream maker. Hard to believe
there's no dairy, isn't it? Glad you enjoyed…