Chocolaty Goodness

Last summer I made one of my all time favorite purchases . . . an ice cream maker! Basically, it's the best thing ever. Peach, Strawberry, Key Lime Pie, Cocount, Chocolate, Vanilla - I love ice cream, and I've fallen in love with making it. It really doesn't get much better than homemade ice cream.

This receipe combines two of my loves - baking and ice cream. One of the reasons I love baking so much is the science experienment of it all, and one of the things that I am endlessly captivated by is cocoa powder. Did you know that if you heat cocoa powder and water in a saucepan it will thicken up much like pudding? The natural properties of cocoa give it great thickening power. And so I tried this chocolate sorbet. No dairy and only the tiniest bit of chocolate, this is a wonderful frozen dessert with each mouthful containing an intense chocolate flavor. The flavor is so fantastic. A little scoop with some berries or on the side of pie or cake. Ahh, I'm wishing I was at home so I could go open the freezer right now.

Anyone want to come over for some?

Chocolate Sorbet

2 1/3 cups water
1 cup sugar
3/4 cup good quality cocoa powder
3 oz semisweet chocolate
1 tsp vanilla extract

1. Place the cocoa powder and sugar in a saucepan. Slowly add the water in a stream, whisking until there are no lumps. Place the pan on the heat and bring the mixture to a boil, stirring constantly. When it has come to a full boil, lower the heat slightly and simmer for 5 minutes, stirring frequently.

2. Remove from the heat and immediately add the chopped chocolate and espresso powder. Stir with a whisk until the chocolate is melted and combined. Add the vanilla, cover, and refrigerate until thoroughly chilled (at least 3 hours).

3. Give the mixture a good stir, then churn in your ice cream maker according to the manufacturer’s directions.