If you were lucky, you grew up sweating over a hand-cranked ice cream machine on the Fourth of July. You probably took turns with your cousins and siblings while the adults added more ice and rock salt, and you lied about the concoction being almost done while they chatted in short shorts.
In between rounds that seemed like an hour but were probably longer than five minutes, you ran around barefoot with a bomb in your hand, lighting smoke bombs and flares while trying to avoid being hit by projectiles of various sizes and temperatures. You also scooped ice cream from the ice cream maker to soothe your various burns. Ah, the glory days.
Nostalgia had me looking for ice cream makers online, but luckily a friend lent me hers. Because I really don’t need an ice cream maker.
FYI, if nostalgia is getting to you, you can buy a retro-looking hand-cranked ice cream maker for a reasonable price online or at your local big box stores. They know their audience.
The Cuisinart machine I currently use is a dream. It sits on the counter, instead of on the garage floor with a milking stool next to it, and can hold 1.5 quarts of ice cream, frozen yogurt, or sorbet. I’ve used it successfully four times and haven’t even had time to break a sweat.
My teen is of course thrilled with this ice cream maker, and why wouldn’t she? The process is quick and easy. She has no idea what we went through to get to this point. Our first batch was basic vanilla ice cream; I used vanilla bean paste, so it had those lovely black specks that make you think your vanilla ice cream is real. The second batch was mint chocolate chip, and it wasn’t even green. Definitely a first for me. It was fresh mint ice cream with chopped dark chocolate chunks. Amazing.
But the third frozen treat, dark chocolate sorbet, is still on my mind and could tip the scales both figuratively and literally. It shouldn’t be this easy to make something this luxurious, but here it is. Don’t be surprised if I soon become the proud owner of an ice cream maker. Just know that it’s because of the sorbet. It’s velvety, very dark and rich, and kind of like a lava cake but… the opposite of lava. Cold lava? The recipe is below. Just make it. Don’t overthink it. Listen to your gut. It wants dark chocolate sorbet.
The final ice cream was a too-simple base with caramel bits, peanut butter, and—wait for it—dark chocolate sorbet swirled to mimic a fudge ripple. I’m practically Willy Wonka now, and I’m going to keep riding this ice cream wave until my ingredients run out or summer ends, which I think we all know what that’s going to be. The whole milk I bought for this ice cream adventure has been expired for a few days, but the watermelon sorbet is dairy-free.
If this is the only frozen treat you make this summer, it will be enough. Just a small scoop is enough to satisfy you. Enjoy. And if you don’t have an ice cream maker, don’t worry. Where there’s a will, there’s a way. Instructions follow the recipe.
Dark Chocolate Sorbet
3 cups of water
1 2/3 cups granulated sugar
Pinch of salt
1 2/3 cups cocoa powder, sifted
1 teaspoon pure vanilla extract
Make a simple syrup with the water, sugar, and salt by combining the three in a medium saucepan over medium-low heat. Cook the mixture until the sugar is completely dissolved. Gradually add the cocoa powder to the simple syrup, whisking constantly until the mixture is smooth. Add the vanilla and stir to combine. Cover and refrigerate for 2 to 3 hours or overnight. Turn on the Cuisinart ice cream maker; pour the mixture into the frozen bowl in the freezer and let it mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If you want a firmer consistency, transfer the sorbet to an airtight container and freeze for about 2 hours. Remove from the freezer about 15 minutes before serving.
Makes about 5 cups, for 10 half-cup servings.
Source: cuisinart.com
No machine? Pour the sorbet ingredients onto a baking sheet and freeze. Break up the frozen chocolate leaf and blend in a food processor. For an even smoother consistency, pour the mixture onto the baking sheet and freeze again, then blend again. It’s worth it.
