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Creamy Dark Chocolate Sorbet
Submitted by psycnrs1 on May 17, 2009 at 6:44 am1 cup of milk (she says you may even use low fat)
1 cup of water
3/4 cup sugar
7 oz. bittersweet chocolate. Chop coarsely.In a 3-4 quart heavy bottomed saucepan stir all ingredients. Place over medium heat and bring to a boil, stirring constantly. Lower the heat, boil/simmer for 5 minutes; stir occasionally. Keep close watch over the pan to prevent boil overs.
Pour mixture into a heatproof bowl and refrigerate until chilled. When well chilled, process per the directions of your ice cream maker. When process if finished, place in container and in the freezer for at least 2 hours before serving.
Tips: Pack tightly in container that is covered it will keep up to 2 weeks in freezer. If you like mint chocolate chip ice cream, when mixture is tepid add a teaspoon of peppermint extract or a few drops of oil. Do not add any more as it will go from delicious to medicinal by a drop. Or near the end of the process, churn in crushed peppermint sticks or chopped Andes Candy.
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