As you can tell, we’re really enjoying making our own homemade ice cream. The only thing I hate (and I do HATE it) is messing with the rock salt and ice. I dream of the day when we can get the attachment for our mixer that doesn’t require using those two items. Such a pain!
Anyway, I digress. This sorbet was really easy to make, since it didn’t call for the custard base like my favorite French-style ice creams do. The only thing I did differently is that I used regular milk chocolate instead of bittersweet. It was fantastic! I also toasted coconut as a topping to give it some crunch. mmmm……
Adapted from The Perfect Scoop by David Lebovitz
1 cup water
1 cup sugar
pinch of salt
8 oz milk chocolate (I used Symphony bar), finely chopped
1 can Thai coconut milk
1/2 tsp vanilla extract
Warm the water, sugar and salt in a medium saucepan until the sugar has dissolved. Add the chocolate and whisk until well-combined. Whisk in the coconut milk and vanilla and chill thorougly before freezing in ice cream machine.
Extra: If you want toasted coconut as a topper, simply toast 1 cup coconut flakes (sweetened) at 350 until golden and crisp.