Chocolate Coconut Sorbet
From The Perfect Scoop by David Lebowitz.- Ingredients:
- 1 c. water
- 1 c. sugar
- Pinch of salt
- 8 oz. bittersweet or semisweet chocoalte, finely chopped
- 2 c. Thai coconut milk
- 1/2 tsp. vanilla extract
Warm the water, sugar, and salt in a medium saucepan, stirring, until the sugar is dissolved. Remove from the heat. Add the chocolate pieces and whisk until the chocolate is melted. Whisk in the coconut milk and vanilla. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If a layer of coconut milk has firmed up on top, simply whisk it in before churning.
Makes about 1 quart.