The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita
This sorbet is so dense, rich, and intense; it's hard to believe it's made without cream or cocoa butter.
Makes About 3 Cups
2 cups water
1 cup sugar
1 cup unsweetened cocoa powder
Combine the water and sugar in a heavy saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly.
Remove from the heat and pour through a fine strainer into a bowl. Chill in the refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instruction.
When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.
Variations
Chocolate Espresso Sorbet Add 1 teaspoon instant espresso powder along with the cocoa powder. Proceed with the recipe as directed.
Chocolate Mint Sorbet Add 1/2 teaspoon peppermint extract to the cooled mixture before freezing. Proceed with the recipe as directed.
Chocolate Nut Sorbet Add 1/2 cup chopped toasted pecans or almonds to the machine when the sorbet is semi-frozen. Allow the machine to mix in the nuts. Proceed with the recipe as directed.
Chocolate Soufflé Sorbet Swirl 1 cup of marshmallow creme into the finished sorbet. Be careful not to over-swirl or the marshmallow will "melt" into the sorbet. Streaks of marshmallow should be visible. Serve immediately or freeze until firm.
