Ultra Chocolate Sherbet

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.