I was stumbling around the blogosphere when I found Kavey Eats, or more precisely that Kavey Eats has a monthly ice cream challenge. Since I love all things frozen, I am so up for this. The challenge for this month was sorbets, granitas, shaved ice desserts, slushies, and spoom. Having no clue what a spoom was, I decided to stick was something I’m familiar with…sorbets. So, I turned first to where I always turn first for all things frozen The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments from David Lebovitz. I was looking for something that I could make with ingredients that I had on hand.
I always have chocolate (even though I don’t bake, I always buy unsweetened or bittersweet chocolate just in case I ever get the urge to actually bake) and since I love all things Thai, I always have coconut milk to whip up a quick curry. So, Chocolate Coconut Sorbet was a go.
Chocolate Coconut Sorbet
- 1 cup (250 ml) water
- 1 cup (200 g) sugar
- Pinch of Kosher salt
- 8 ounces (230 g) bittersweet or semisweet chocolate, finely chopped
- 2 cups (500 ml) Thai coconut milk
- 1/2 teaspoon vanilla extract
In a medium saucepan, stir the water, sugar and salt together over medium heat until the sugar dissolves. Remove from the heat, add the chocolate, and whisk until the chocolate is melted. Whisk in the coconut milk and the vanilla.
Chill the mixture in a covered container until thoroughly cold, several hours. Whisk the mixture briefly before churning, and freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 liter.