Hopefully you aren't tired of ice cream posts yet. =) This one is actually courtesy of Steph of A Whisk and a Spoon. She's our hostess for Tuesdays with Dorie this week, and she picked Creamy Dark Chocolate Sorbet for us to make. It could be debated whether this recipe is actually for sorbet, since it contains milk, and sorbet generally doesn't. In fact, Dorie adapted this recipe from one by Pierre Hermé, which was made with just water, no milk. The substitution of milk for part of the liquid is what makes this sorbet creamy. The sorbet is pretty easy to make--you combine all the ingredients in a large saucepan, bring the mixture to a boil, and boil it for 5 minutes. Then you thoroughly chill the mixture and churn it in an ice cream maker. The result is a bit more "soft-serve" than usually, so it really benefits from several hours in the freezer (I left mine overnight) so it can firm up. The only changes I made were to add a bit of salt, and to increase the recipe by a third. I used a mix of chocolates, ending up with an average cacao percentage of about 62%, I think.
The verdict? It's hard to believe that such a simple recipe can make something so delicious! Chocolate ice cream is wonderful, but almost too rich sometimes. This sorbet is extremely chocolatey, but refreshing at the same time. I'm sure we'll be making it again very soon, since it's rapidly disappearing.
Here's my ingredient list, since I scaled the recipe up by a third (easier to do after converting to metric) to make about a quart:
300 grams lowfat (1%) milk
300 grams water
200 grams granulated sugar
265 grams bittersweet chocolate
1/4 teaspoon kosher salt
For the original recipe, head over to Steph's blog. And to see what everyone else thought of the sorbet, check out this week's Links.