I’ve been wanting to try one for a while now. sorbet of chocolate. It ended up being left for later when I came across the sherbet.
No sorbet It does not use dairy products (milk, cream…) or eggs in its composition, it is basically water. While, in a sherbet You can use milk (derivatives, depending on the reference) or egg whites. Well, nothing stops you from calling it ice cream too, after all, it’s cold and absurdly addictive.
Technically, my version is a hybrid… it does have milk. But very little is seen in context. While, the original recipe (from David Lebovitz) uses milk in its entirety, I used more water and the milk is given in powder form.
Don’t be fooled by the lack of fat, this ice cream is lighter, without losing any flavor. It is pure chocolate essence. On hot days it is a “double win” for satisfying the craving for chocolate, as well as refreshing without all the fatty richness of normal ice cream.
Chocolate Sherbet: Different Chocolate Ice Cream
Makes: 700 mL
- 500 mL water
- 100 g crystal Sugar
- 100 g semisweet chocolate (chopped)
- 50 g powdered milk
- 40 g cocoa powder
- 10 mL vanilla extract
- 0,5 g refined salt (pitadda)
- 15 mL orange liqueur (triple sec, opcional)
- 20 g semisweet chocolate (chopped, optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a tall pan, add crystal sugar, salt, sifted cocoa and milk powder, and half of the water (250mL).
- Stir constantly over medium heat, bring to a boil. Reduce to low, cook for another 30 seconds. If it doesn’t dissolve everything, use a hand mixer to homogenize.
- Turn off the heat, add the semi-sweet chocolate. Stir well to melt completely.
- Add the remaining water, vanilla extract and orange liqueur, if using.
- Transfer to a container and cool in the refrigerator (minimum 6 hours, I prefer to leave it overnight) or in an ice bath.
- Homogenize the mixture with a whisk or hand mixer (if using chopped dark chocolate, add it at this stage). Take it to the ice cream maker and follow the manufacturer’s instructions.
- Adapted: Chocolate Sherbet.
- Cocoa powder: the quality of sherbet is defined by the cocoa powder used, much more than semi-sweet chocolate. In the recipe I used Callebaut 100% cocoa.
