Chocolate Sorbet

I took Dorie to bed with me last night.  Not an unusual activity.  I have been dying to buy The Perfect Scoop since I got it from the library last summer.  Sidenote- that's genius, by the way.  I get to try it out and decide which one I have to buy, and which one is not worth it.  Helpful when your Amazon "Save for Later" cart has about 20 cookbooks at any one time....

So anyway, I haven't gotten my act together to buy David's ice cream tome, probably Matt and Renardo's fault.  So I was looking through Dorie, and although I was dying to try the chocolate blueberry ice cream, I had the ingredients on hand.  And if you have chocolate chips in your house, so do you!  It tastes, like B said, "like frozen fudge."  Not icy.  Not watery.  Yum.  And although it's not health food, it's much healthier than chocolate ice cream!

Chocolate Sorbet
Adapted from Baking: from my home to Yours


Ingredients:

1 cup milk, any fat content  (skim!! go ahead!! it's delish!)
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped
1 tbsp vodka

Directions:
Stir all of the ingredients together in a heavy-bottomed saucepan. Put the pan over medium-high heat and bring the ingredients to a boil, stirring frequently.
Lower the temperature and boil for about 5 minutes, stirring intermittently and keeping a close eye on it so it doesn’t boil over.
Pour mixture into a heatproof bowl and refrigerate until chilled.  Add vodka if you are going to freeze for more than 24 hours to keep it from getting too hard.  (recipe makes about 4 bowls, so you may not have leftovers!)

Scrape the chilled sorbet mixture into the bowl of an ice cream maker and churn according to your machine's quirks. Pack the sorbet into a container and freeze for at least 2 hours, until it is firm enough to scoop.