Although this recipe is called a sherbet, I thought it was more ice cream than sherbet. My 9 year old and I both loved it, but DH said it was "too chocolatey." No such thing in my book :)

Here is a link that might be useful: Dave Lebovitz chocolate sherbet.

That looks perfect!

This recipe is more chocolaty and smooth, try this once
Ingredients

2 1/2 cups (500 ml.) full fat Milk
1/3 cup Sugar
1 tablespoon Cornflour
1 cup grated Dark Chocolate
1/2 cup (100 grams) fresh Cream
a few drops Vanilla Essence

Method

1. Combine the Chocolate and 1/2 cup of Milk in a pan and melt it over a slow flame till it becomes a smooth sauce. Cool slightly.

2. In another pan, combine the remaining Milk and Sugar and bring it to a boil.

3. Dissolve the Cornflour in 1 to 2 tablespoons of Water, add to the boiling Milk and Sugar and simmer for 2 to 3 minutes.

4. Add the Chocolate sauce and mix well. Cool completely and add the Vanilla essence and Cream.

5. Mix well, pour into a shallow container. Cover and freeze till it is almost set.

6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.

7. Transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve.

It serves for 4.

Here is a link that might be useful: Desserts Recipes

Pranu, that one sounds good too! I had already shopped for the other recipe but I will keep yours in mind for another culinary adventure. I've wanted to try the cornstarch type ice cream custard.

I have the other recipe cooling in the frig right now. I made it with half and half to make it a bit richer. Oh. My. I licked the pot clean. The mixture is so good! I used Droste cocoa and Ghirardelli semi-sweet chocolate.

I am excited to freeze it in my ice cream maker later today. I am going to serve it side by side with the three ingredient raspberry ice cream Sooz shared.

This one may or may not interest you, but I thought I'd include it here. It's Cook's Illustrated's version of Chocolate Ice Cream.

Makes 1 quart.

Our favorite high-quality bittersweet chocolate is Callebaut from Belgium.

8 ounces bittersweet chocolate
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar (5 1/4 ounces)
4 large egg yolks
1 teaspoon vanilla extract

In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside to cool.

Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, and 1/2 cup of the sugar in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, beat the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Add the melted chocolate and beat until fully incorporated.

Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Stir in the vanilla, then cover and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.

Pour the custard into the ice cream machine canister and churn, following the manufacturerÂs instructions, until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.)

I made the Dave Lebovitz chocolate ice cream last night. It was delicious!! Very rich. But very easy to make. Thanks for posting that Tracey!

By the way I used TJ's pound plus dark chocolate in the recipe. Hard to measure exactly since they are not in one ounce squares. So since the recipe called for four ounces, and the bar is 17.6 ounces, I just used 1/4 of the bar. Yes, just a bit MORE than the four ounces called for but I prefer to err on the side of excess when it comes to chocolate.

Yummy!!!

May, Eileen & Tracy- Do you think that the Dave Leibowitz recipe work could work as a sorbet? I'm so limited on usable ingredients, but I'm dying for some chocolate ice cream. Can't use milk (or coconut or soy)so thought I'd try it as a sorbet as suggested in the blog.

Eileen- your duo of flavors looks scrumptious!

In the Ben and Jerry's ice cream book, "Ben's Chocolate" is super chocolatey and delicious. When I shared it at work, my co-workers' eyes rolled into the back of their heads while eating it. One of them (a foodie whose boyfriend is a chef) said "This is KILLER chocolate ice cream!".

I used 1% milk and it came out really nice tasting. Mostly due to the amount of chocolate I'm sure. If I were you, Ellen, I'd go for it. It's very easy to make and I bet the richness of the chocolate will make a great sorbet.

One of the best things about this recipe was that it was quick to make using ingredients I have on hand. I'll be interested to hear about your results!

Ellen, try this one..

Here is a link that might be useful: Chocolate Sorbet @ Smitten Kitchen

Ellen, are you able to use almond milk? I think that would be a good sub. There's also a good chocolate sorbet recipe on epicurious I believe. I'll see if I can find it.

Oooh, you all are going to ruin me! I had a chocolate craving so bad tonight that I MADE DH stop at TJ's so I could buy some Poundplus chocolate! Terri, that recipe looks perfect, but of course I'll have to try all 3 just so that I know.

The question is will I still fit into my size 10 jeans after all of this?? Hmmm, I'd better run laps around the kitchen in between tastings! LOL

No Ellen, you should have "ran" to TJ's yourself..and parked in the back of the lot...then it's all "canceled" out..

I think I may try the one I linked to myself. :)

Well I'm embarrassed to admit how much of that chocolate I consumed, but I endured the resulting headache for most of today and tonight. The bright spot of my day was being treated to lunch at the Century Plaza Hotel and for dessert they brought me vanilla sorbet. I confirmed twice with the waitstaff that there was indeed no dairy or soy ingredients and I dug in. Mmmmmmmmmmm, vanilla bean, water and sugar. YUM!

Thank you barnmom and Thank you every one to share, exited to see these many recipes for Chocolate Icecream

Here is a link that might be useful: Food Recipes, Events