Spring-cleaning got my ice cream maker back! I’ve been diligently winnowing the contents of the refrigerator and freezer down to the point where we can (1) see everything; (2) gain space. The first thing to go back in was the bowl of our ice cream maker so that I can go back to making sorbet every other week or so. This satisfies my husband’s addiction without breaking the bank at the local parlor.
This is a very rich sorbet, made with a combination of semisweet and bittersweet chocolate in a coconut milk bath. I added shredded coconut and chopped almonds, both toasted until light brown. This was so decadent that I could have convinced you that it contained heavy cream to the hilt. I did use full fat coconut milk, whereas I normally use “lite.” I also used very good quality chocolate. Even before I froze this, it was pudding-like in consistency.
Chocolate Coconut and Almond Sorbet
4 oz good-quality semisweet chocolate
2 oz good-quality bittersweet chocolate
¼ c superfine sugar
2 c canned coconut milk (1½ cans)
1 tsp vanilla extract
1/3 c unsweetened or sweetened shredded coconut
2 tbsp whole almonds
Slowly meIt the chocolate in the top of a double boiler (or metal bowl) set over a pot of simmering water. Add the sugar and coconut milk, cooking lightly, stirring, until the sugar dissolves. Remove from the heat and add vanilla extract. Set aside to cool and refrigerate until thoroughly chilled. Process in an ice cream maker according to the manufacturer’s instructions and store in the freezer in airtight containers.
When ready to serve, lightly toast the coconut in a dry pan on top of the stove or in a 325-degree oven just until lightly browned. Set aside to cool. Fold all but a tablespoonful or so into the sorbet, reserving the rest.
Toast the whole almonds in the same way, set them aside to cool and chop them coarsely. Combine the almonds with the reserved coconut and sprinkle over the sorbet.