Chocolate Sherbet

I really like sorbet, so I decided to try this recipe by David Lebovitz to see how this chocolate sherbet tasted. Every other ice cream I made from his website was creamy and delicious and I was not disappointed with the sherbet.  It was really rich and chocolaty and you only needed a little bit to satisfy your sweet tooth.  Although if I had to pick my favourite it would still be the salted caramel chocolate chip.

Chocolate Sherbet

About 3/4 quart (3/4l)
2 cups (500ml) milk (whole, low, or non-fat)
1/2 cup (100g) sugar
pinch of salt
1/2 cup (50g) unsweetened cocoa powder
4 ounces (115g) bittersweet or semisweet chocolate, chopped
1/4 teaspoon vanilla extract

1. In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.
2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.
3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.
4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.
5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.