If
you’ve ever loved Fudgsicles, you’re going to really love this sherbet. Although it’s served in a bowl rather than on a
stick, you will no doubt quickly devour the creamy, chocolatey awesomeness of
this scoop.
With
no eggs and not a whole lot of cream, this doesn’t quite have the richness of
chocolate ice cream but it does have more than a ton of flavor. It
has a good dose of both chocolate and cocoa, so it’s fudgey without
being too heavy and it's smooth without coating your palate. I think it's perfect.
For
those who really cherished Fudgsicles as a kid, this is a super delicious
trip down memory lane, only much, much better. I promise, a bowl of this sherbet will fire up all your best chocolate neurons. And as today marks the 8th anniversary of my blog, I can't think of a better way to celebrate!
Bench
notes:
-
I used natural undutched cocoa powder.
-
6 oz of chocolate is 1 cup chopped.
For the best flavor and texture, please do use a block of chocolate, not
chocolate chips.
-
The cornstarch helps to inhibit ice crystal formation.
-
A pinch of cinnamon is added to give just a bit of depth.
-
For another adventure in extreme chocolate bliss, try super deluxe Mexican Chocolate Ice Cream.
Ultra
Chocolate Sherbet
Makes
about 1 quart
6
oz semisweet (62%) chocolate
3/4
cup (2 1/4 oz) cocoa
1/2
cup + 1 tablespoon (112 grams) granulated sugar
3
tablespoons (39 grams) dark brown sugar, packed
1
tablespoon (9 grams) cornstarch
1/4
teaspoon salt, to taste
3 cups
(24 oz) milk
3/4
cup (6 oz) heavy cream
3/4
teaspoon vanilla
1/8
teaspoon cinnamon
Finely chop the chocolate and place in a heatproof bowl set
over a pan with about 1" barely simmering water. Melt the chocolate, stirring until
smooth. Take off the heat and set aside.
Place the cocoa, both sugars, cornstarch and salt in a saucepan. Add
about 3/4 cup milk and whisk until smooth. Whisk in the remaining milk. Bring to a simmer over medium heat, stirring
constantly. Cook for about 2 more
minutes.
Take off the heat and whisk in melted chocolate, heavy
cream, vanilla and cinnamon. Taste and
adjust for salt, adding a few grains at a time.
Cool. Pour into an airtight
container and refrigerate until thoroughly chilled, preferably overnight.
Freeze in your ice cream maker according to the
manufacturer’s instructions. Pour into
an airtight container, press a piece of plastic wrap into the surface, cover
and place in your freezer to firm up.
