I’m copying this recipe from David Lebovitz – I gather it was in his book: The Perfect Scoop. I’m a huge fan. I use many of his recipes from his site for many things. Interestingly, this one is not on his site but I found it on Food 52 and Smitten Kitchen (where the pictures and writing are an inspiration). It is the easiest, most reliable, delicious recipe in my repertoire. At least it is today!
You could dress this up. Tonight, I’m topping it with chocolate covered expresso beans. But add a little (or a lot) cayenne pepper, some cinnamon, or maybe some Grand Marnier?
I’m one of those people who copy recipes into a word file so I can stuff it into my folder folder in dropbox, the recipe below is from that file.
Enjoy!
2 ¼ cups water
1 C Sugar
¾ c unsweetened Dutch process cocoa
Pinch of salt
6 oz chopped bittersweet chocolate
½ tsp vanilla
Whisk 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds. It will bubble and fill the saucepan. Be careful to avoid scalding or boil over.
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup water. Use an immersion blender to mix for a good for 15-20 seconds. Chill the mixture thoroughly, stir to loosen, then churn in an ice cream maker. Transfer to a container for hardening in the fridge, then get ready to pig out.