Ice Cream Wednesday started out as an evening of ice cream making amongst friends, after my friend Dom (the founder of Chocablog) and I were both loaned an Gaggia ice cream machine to review. I took my machine to Dom’s place and we gathered 11 of us together, along with an eclectic range of ingredients, and made 9 delicious frozen concoctions.
Dom has kindly given me permission to share his chocolate and honey sorbet recipe here as part of the #icecreamwednesday series, though you can also find it over at Chocablog. Over to Dom:
Ever since Gaggia lent me an ice cream maker to play with, I’ve been experimenting with it, making random ice creams with whatever happens to be available. But this has become my favourite thing to make, as it’s so simple and incredibly chocolatey!
Chocablog’s Chocolate & Honey Sorbet
This sorbet has all the flavour and texture of a rich, creamy chocolate ice cream, but has the benefit of being completely dairy free and incredibly easy to make – provided you have access to an ice cream maker!
- 350 ml water
- 100 g caster sugar
- 200 g dark chocolate
- 1 tbsp honey
- 1/4 tsp vanilla extract
- pinch salt
The first thing to do is dissolve the sugar in the water. You can make the sorbet mixture in a saucepan, but I just used a large pyrex jug, adding the sugar to boiling water from the kettle, stirring, then placing in the microwave for a minute to bring back to the boil.
Break the chocolate into pieces, then start to add to the hot water a little at a time. Use a whisk to vigorously stir the mixture each time until the chocolate has melted into the liquid. Repeat until all the chocolate is melted, whisking each time.
Add the honey, vanilla extract and salt, and whisk thoroughly again to make sure there are no lumps.
Allow the mixture to cool in the fridge, whisking occasionally to prevent any lumps forming. While it’s cooling, turn the ice cream maker on to pre-chill.
Add the mixture to the ice cream maker, set the timer for 30 minutes and start the machine.
When the machine has done its thing, transfer the sorbet to a plastic container and place in the freezer for a few hours (preferably over night) to firm up before serving.
You’ll find the sorbet melts very quickly, so for best results, pre-chill the bowls in the freezer too.
Please leave a comment - I love hearing from you!One Comment to "Ice Cream Wednesday: Chocablog’s Chocolate & Honey Sorbet"
Chocolate sorbet is soooo good. I never thought a sorbet could replace a rich, creamy chocolate ice cream in my affections, and maybe it can't, but it's definitely an equal! I use a David Lebovitz recipe, but love the idea of using honey as per this version. Definitely one to try soon (after I finish my #icecreamwednesday recipe, which is coming on nicely, yum!)