I love ice cream. My kids looovvvee ice cream. We own an ice cream maker. We haven’t used it since we had kids. I know. Go figure. It finally occurred to me that this is has been a major oversight in our kitchen adventures. So, I promised the kids we would make homemade ice cream over the weekend. Of course, that was before I ate my way through a polenta and ricotta cake.
I had planned to dust off an old cookbook devoted solely to ice cream when I ran across the Chocolate Sorbet recipe in “Baking from my Home to Yours.” I thought I would give that book a rest over the weekend but the (relative) lightness of the ingredients was intriguing. I usually do not consider sorbet a substitute for ice cream. You either want one or the other. And I don’t usually want sorbet. BUT after 26 pieces of polenta cake I was game.
Consider me converted. The sorbet was super easy to make and was fantastic. I am still a fan of the super creamy rich ice cream but I am also a fan of this chocolate sorbet. The base reminded me of making pudding and the house smelled fantastic. It will become a “go to” recipe this summer. I am already planning some future alterations.
Chocolate Sorbet Paraphrased from “Baking from my Home to Yours” Ingredients: 3/4 cup sugar 1 c. milk 1 c. water 7 oz. bittersweet chocolate Stir all ingredients together in a medium saucepan over medium heat. Bring to a boil, stirring frequently. Reduce heat and boil for 5 more minutes, stirring occasionally. Watch pan to ensure mixture doesn’t boil over. Pour mixture into heat proof container and chill. Use ice cream maker according to manufacturer’s instructions.
