I picked up an ice cream maker at a garage sale last week. A strange purchase for someone recently discovered to be lactose intolerant, but I wanted it.
You know. The way I wanted that easy-bake oven when I was little (which I never got, by the way).
And there's always sorbet.
I broke it in with some watermelon sorbet, but the texture was wrong, too icey. I even added a bit of alcohol (Pernod) which I'd read could help the texture, but no dice.
So for my second attempt I thought I'd go with something more sure. I made smittenkitchen's chocolate sorbet (which is really from "A Perfect Scoop").
With such lineage, how could I go wrong? And I happened to have on hand exactly the perfect amount of superamazing Droste cocoa and Guittard chocolate chips.
It was fate.
I must say I was unprepared for how good this would turn out. It has no dairy. It's just cocoa, sugar, vanilla, chocolate and water. But when hot it tastes like the best hot chocolate you've ever had, like chocolate puro in latin america. When cold it is frozen mousse. Or gelato. I licked the pan clean while pouring it in the ice cream maker.
Make it. You won't be sorry.