TWD: Creamy Dark Chocolate Sorbet

Doing icecream is one of my favourite things to do in summer. I especially like doing french-style icecream, which is not for everybody, as it involves uncooked eggs you have to temper. But I like the creaminess of custard-based icecream more and for me, in the end it is easier to handle. I don't have an ice-machine, therefore Philadelphia style icecream tends to get too hard and have too many ice-crystals.

The same is true for sorbets and sherbets. Therefore, the recipe for Creamy Dark Chocolate Sorbet choosen by Steph for this weeks TWD was an "oh, I don't know, can't I just make ice-cream?"-recipe. But I decided to stick to my "duties" and try it out. And I am glad I did. The sorbet is in fact a sherbet, as it includes dairy (milk), and ice-crystals were no problem - I guess thanks to the fat in the chocolate. It is really a creamy sorbet - yes, these kind of things exist! :o]
Find the recipe in Dorie's book on p. 431 or go to Steph's page "A Whisk and A Spoon".

I made some fresh/dried-apricot icream (combined from the two recipes in David Lebovitz' "Perfect Scoop"), too, so I am going to bring this mix tomorrow to my office, sprinkled with some roasted pinenuts. If my colleagues don't like it, they don't deserve it!!

This recipe is really a good alternative to "real" icecream because it is so much faster, easier, and does not involve so many pots, bowls and utensils.