When I was a kid, I refused to eat chocolate ice cream. Literally refused, even though I loved chocolate.
Why? Because it’s brown and brown is an ugly color, the color of mud. I would only eat strawberry ice cream. Because I was a 5 year old girl and strawberry ice cream is pink, duh. What I didn’t realize at the time is that I didn’t even like the taste of strawberry ice cream (still don’t). But no way would you catch me eating ice cream that wasn’t pink.
I remember the first time I tried chocolate ice cream. We went to visit my grandparents in Maine, and visiting Meme and Pepe meant ice cream every single night for a week. We walked the quarter mile to Sun and Surf, which opens a take-out window in the summer to order local ice cream. It was our turn to order, and of course I asked for strawberry. But guess what? They were OUT OF STRAWBERRY. Oh, it was like the end of the world to me. So being the stubborn 5 year old that I was, I just didn’t get anything.
Well I regretted that decision about 3 minutes later. My Pepe could tell that I was sad, so he offered to share his ice cream with me. It was chocolate. Ugh, brown ugly chocolate. But I felt so left out that I took a spoonful, expecting the worst.
I kid you not, it was like I had a revelation. Chocolate ice cream was AMAZING. How could I have never tried it before? What other ice cream flavors have I been missing out on?!
Since then, any time I get ice cream I try something different. You never know what you could be missing. And sometimes I find great flavors, other times… not so much. But that’s OK, it’s worth it.
Chocolate, though, will always have a special place in my heart as the first ice cream flavor I took a chance on.
So for you today, I have a super easy recipe for some extremely rich chocolate sorbet. We don’t normally think of sorbet as being rich and creamy, but boy oh boy this one is!
2¼ cups water
1 cup sugar
¾ cup unsweetened Dutch-process cocoa powder
6 ounces 60% cacao baking chocolate
1 teaspoon vanilla extract
1. Turn on the multicooker and set for Sauté-then-Simmer STS®
2. Add 1½ cups water, sugar, and cocoa powder
3. Stir frequently with a long-handled wooden or heat-safe spoon until it reaches a boil
4. Once boil, let cook for about 1 minutes while constantly stirring
5. Turn off the cooker and use oven mitts to remove the inner pot; place it on a heat-safe surface
6. Add in the chocolate and stir until melted
7. Once the chocolate is fully melted, stir in the vanilla extract and remaining water
8. Churn in the ice cream maker according to your manual’s instructions for about 40 minutes
9. When the sorbet is the texture of soft serve, remove from the maker and transfer into a freezer safe container
10. Cover with plastic wrap so that it touches the sorbet; not allowing air to touch the sorbet will stop ice crystals from forming on the surface
11. Set 2 hours to overnight in the freezer. When ready to eat, let it sit at room temperature for a few minutes to make it easier to scoop