Ever since the weather warmed up a few weeks ago, I have been on an ice cream and sorbet making run. There is nothing like eating homemade ice cream. Not only can you avoid using all the stabilizers that are in grocery-store ice cream, but you can also adjust flavors to your own personal tastes.
This recipe was inspired by a dark chocolate sorbet I made two weeks ago. I really liked the sorbet because, even though it was made without any dairy products, it had a rich chocolate flavor (much like fudge) and a smooth texture. However, my husband found that the chocolate flavor was a bit more intense than he would have liked. So I experimented in the kitchen until I came up with this ice cream. The chocolate flavor is still very intense and will quell the strongest of chocolate cravings; however, replacing one cup of water with one cup of half-and-half added a creamy element to the dessert that the sorbet lacks, all while avoiding the high butterfat content of most homemade ice creams. In other words, it is the perfect compromise.
Lighter Dark Chocolate Ice Cream
Yield: Approximately 1 quart
1 1/2 cups filtered water
1 cup granulated sugar
1/2 cup cocoa powder
pinch of salt
4.5 oz bittersweet chocolate, chopped into small pieces
1 tsp vanilla extract
1 cup half-and-half
- Bring water, sugar, salt, and cocoa to a boil. Turn heat down and let it simmer for five minutes, stirring frequently.
- Remove from heat. add chocolate. Stir until chocolate has completely melted.
- Stir in the cream and vanilla.
- Chill mixture for a minimum of three hours in the fridge.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer ice cream to a container and freeze it for a minimum of three hours. It is best served the same day it is made, but you can make it up to 48 hours in advance. You can also serve it before chilling it for three hours, but it will be very soft.