I’m not one for gadgetry. I couldn’t really care less what kind of phone that I use (although admittedly I expressed a brief interest in the Prada LG phone until I realised that it was not 3G-imagine that with the price tag!). But that was more due to the brand lust than any sort of interest in the gadget itself (yes call me a Fashion Victim). My husband and many of his gender are gadget mad, marveling at the latest and newest of anything (Playstation, Nintendo, video games, Wii) whilst I go the other way, searching for antiques and vintage items.
One exception to this are certain kitchen products. I don’t mean the clutter that you may amass of useless gadgets but rather items that allow you to reproduce store-bought or restaurant quality items at home. The ice cream maker is a case in point. I was given a Cuisinart ice cream maker to road test by the people at Kitchenware Direct. I was a bit hesitant when I was told that it was one of those bowls that you froze, I didn’t have a lot of success with another one that we got for our wedding a couple of years ago. Indeed I was so scarred that I also have a gift with purchase Kitchenaid ice cream bowl that remains untouched, not even removed from the box and it currently sits in the cupboard way up high where I can’t reach it.
But of course when the weather quickly turns to Summer, I was convinced. I flicked through their recipe booklet and my eyes zeroed in on the Dark Chocolate Sorbet. It’s an item I’ve had in many a high end restaurant which of course is precisely why I liked this gadget in the first place. The recipe is incredibly easy to do, the only thing you would need to watch is that your freezer is at least -18c and that you freeze the bowl for at least 12 hours at this temperature which is pretty much the only vital part of it.
I bought some Valrhona cocoa powder in Tokyo during my last holiday and it was itching to be used. I also used some deliciously dark Cocolo Organic Fairtrade chocolate (once I wrenched it out of my husband’s hands) and a bit of whisking and a bit of refrigeration and I was ready.
I could have partnered these with tuiles but given my last stressful experience with them, I paired it with sour cherries, those gorgeous cherries that remind me of strudel.
Dark Chocolate Sorbet with Sour Cherries
- 2 1/2 cups water
- 1 1/2 cups brown sugar
- 40g good quality cocoa
- 85 grams best quality chocolate (finely chopped or blitzed in a food processor)
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
1. In a small or medium saucepan, whisk water and sugar on medium heat until sugar dissolves.
2. Whisk in cocoa until smooth and simmer for 3 minutes.
Smooth chocolate mix
3. Remove from heat and whisk in finely chopped chocolate, vanilla and cinnamon.
4. Cool and refrigerate for 8 hours.
Pouring refrigerated mix into Cuisinart ice cream maker
5. Place in ice cream maker and churn for 20 minutes. It won’t get to the desired sorbet consistency, it will stop as a soft serve consistency so once churned place in a container in the freezer to firm up for several more hours or overnight.
Cuisinart Ice Cream Maker supplied by Kitchenware Direct.
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24 Comments | Add your own
That sorbet sounds and looks so tempting. I have a Philips ice cream maker, which I am fairly pleased with, and will definately try this sorbet
Oooh, Valrhona cocoa powder – decadent!
My boyfriend recently bought an ice cream maker but it went “pop!” the first time we tried to use it. Maybe when he gets around to exchanging it we will try this recipe 
It looks delish, but how did it taste??
I’m not very good at cooking (I am more an expert in eating), though I think at long last I’ve found something I could make
I use my kitchenaid ice cream bowl attachment all the time! I love it. Glad you conquered your fear just in time for Summer.
you had me at chocolate….*drools*
We bought a similar model of ice-cream maker just two weeks ago and have been whipping up some delicious frozen treats – I have totally fallen in love with David Lebovitz’s recipes, so far they are so perfect! This sorbet looks delicious, we’ll have to try this one soon…
Now I have a craving for peanut butter icing! Droooolllll…..
I want to buy an ice cream maker this summer but I have no idea which brand to go with!! Looking forward to making delicious sorbets like yours!
oh, Lorraine, yum…now I want an icecream maker….
Ooh, yum, that sorbet looks so delicious, perfect for the warm weather. Kitchenware Direct sure picked the right person to try out the ice cream maker!
Woooww what a gorgeously delicious post yummmm! Perfect weather for ice cream too ^^!
Chocolate sorbet is one of my all time favourites
Was that Valrhona cocoa cheaper than what you get here?
Hi yaelian-Oh that is great! I’d love to know what you think of it. It disappeared pretty quickly here
Hi flapflap-Oh dear, that shouldn’t happen at all. It was rich and I couldn’t believe there wasn’t milk or cream in it. Much like dark chocolate itself I guess
Hi Cappucino-It was incredibly simple and even a non cook could easily make it-and then of course eat it
Hi Bria-Good to know that it works! I will probably keep this one around as I like the mix ins and the soft serve dispenser. I had so many requests from my husband so I don’t think I’ll get to put it away, even if I wanted to
Hi Iron Chef Shellie-LOL glad to hear that!
Hi Rosa-He has some great recipes although I haven’t yet tried any of his ice cream ones-yet! I always mean to buy the Perfect Scoop
Hi Blond Duck-Haha why is that?
Hi Lisa-Great idea!
I think the bowl ones are great, as long as your freezer gets to at least -18c. If it doesn’t they don’t work very well. We have to maintain our freezer so that it does (I hate my fridge/freezer grrr).
Hi Reemski-They’re so worth it in summer, especially when you can make your own sorbets and control the amount of sugar in them
Hi belle-Yeah I just don’t get any urge for ice cream when it’s cold but when it’s hot bring it on! Thanks!
Hi FFichiban-haha yeah and about time we got the warm weather too after the cold spell a couple of weeks ago
Hi Y-I don’t know how much it is here. It wasn’t too much, helped by the excellent exchange rate that we had at the time too.
I want! This looks absolutely devine.
Oh my, that looks soooo good! It is freezing here in Colorado but I would still eat it right now!
Gorgeous! And in time for my Blogiversary, so apt! Thank you! (I know it wasn’t deliberate, but I love deluding myself).
Catch up soon! x
oh. my. how luscious. you may have just inspired me to finally buy an ice cream maker…on the coldest day of the season so far, no less.
The dark choc sorbet with the cherries looks stunning. Although it’s December, the sun is shining bright. I might as well grab some sorbet.
Hi Cakelaw-It’s this weather that brings out the ice cream maker in me
Hi cre8ivegirl-I think that this sorbet could take your mind off freezing cold weather
Hi Christie-Haha what a nice coincidence!
Lets pretend that it was meant to be that way 
Hi grace-Once Summer rolls around, you won’t put it away (or even in Winter!)
Hi Shaheen-Yes sounds like a great plan!
Very tasty, but too much cinnamon. I would suggest 1/2 the amount or perhaps none.
I used Lindt dark chocalate (70%). Great stuff but it leaves a bitter taste.
My next batch will be with milk chocolate instead.
Hi Steve-it doesn’t sound like you’re a big fan of cinnamon with chocolate. I wouldn’t personally use Lindt 70% , I find it too bitter. I think the Cocolo Organic is much nicer with it. But a dark chocolate sorbet is going to be slightly bitter anyway.
With choc ice cream and sorbet I’ve always had the problem with tiny gritty bits of choc being left in the “sauce”…..even running the sauce through a sieve doesn’t work. What am I doing wrong? I’ve tried really melting the choc but nothing seems to work!
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