No, I didn't mislabel this post. This is chocolate sorbet, not chocolate ice cream. Like a fruit sorbet, it's pretty much water, sugar, and chocolate with a little vanilla extract and vodka thrown in. The vanilla brings out the flavor and fruitiness of the chocolate, and the vodka keeps the texture smooth and from being too icy. The article accompanying this recipe in Wine Spectator speaks of a true chocolate-lover who dislikes chocolate ice cream because he thinks that the milk and eggs and cream take away from the real flavor of the chocolate. Keep that in mind when you choose a kind of chocolate. It's worth a splurge for this recipe since it is such a crucial ingredient. For real chocolate lovers who want a cool summer treat, this is for you!
source: Wine Spectator: July 31, 2010
1 cup water
1/3 cup Dutch process cocoa
1/2 cup sugar
4 oz dark chocolate, chopped or grated
1 tbsp vodka
1/4 tsp vanilla extract
Pinch of salt
- Whisk water, cocoa, and sugar over low heat until combined.
- Meanwhile, melt dark chocolate very gently in a double boiler.
- Turn heat under cocoa to medium, stirring constantly, until the liquid just boils.
- Remove from heat, and add melted chocolate, salt, vodka, and vanilla to cocoa mixture. Stir thoroughly.
- Let cool completely, then refrigerate until cold.
- Freeze mixture according to your ice cream maker's instructions.