Buying ice cream at my house is always a huge challenge that always leads to an argument of some sort. We all like different types of ice cream; my mom likes black raspberry, my dad likes butter pecan, and my sister detests chocolate ice cream and only wants vanilla, and I always think that the more chocolate there is in my ice cream, the better. See where the problem lies?
We can’t buy a different container of ice cream for each of us; that would just be way too chubz. So we always end up settling for some flavor that we can all enjoy...this flavor never happens to be chocolate though. So sad.
Now that I have an ice cream maker at home, I doubt we’ll ever run into this problem again. I can make my own batch of chocolate ice cream whenever I want, and I can customize it to my liking so easily. Perfect!
This chocolate sherbet has a deep chocolate flavor that pairs very nicely with the coffee flavor that also comes through. It’s a nice balance of coffee and chocolate that isn’t too sweet, so the chocolate flavor isn’t masked by extra sweetness, which is how a good chocolate sherbet should taste.
adapted from David Lebovitz
2 cups whole milk
6 tablespoons sugar
pinch of salt
1/2 cup unsweetened cocoa powder
4 ounces chopped semisweet chocolate
1/4 teaspoon vanilla extract
2 tablespoons freshly brewed coffee
In a saucepan, combine half the milk, sugar, salt, and cocoa powder, and warm over medium heat. Bring to a full boil while whisking, and then reduce the heat to low, and simmer for thirty seconds.
Remove from the heat, and add the chopped chocolate, vanilla, and coffee, and stir. Stir in the remaining milk.
Transfer the mixture to a bowl, and chill in the refridgerator until well chilled, about an hour. Once well chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Chill for several hours to harden before serving.