More chocolate, Nicole? Really?! I know. From the muffins, to the cake, and then the granola--- there has been a bit of chocolate around here lately, but I am not apologizing. In my house, chocolate is a food group☺. And with the weather being a bit on the warm side, I needed to get my chocolate fix in without it weighing me down.
Like many of the ice creams, sorbets and sherbets that I have shared with you, this one has the magic ingredient that keeps the final product from freezing rock hard while also adding more flavor. This time the magic ingredient is delivered via Kahlúa. It's chocolate and coffee together again!Printable Recipe
makes about 2 quarts
2 cups granulated sugar
1 cup quality cocoa powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 teaspoons espresso powder
4 1/2 cups water
1 Tablespoon Kahlúa, or other coffee liqueur
In a large saucepan, whisk together the sugar, cocoa, vanilla, salt, and espresso. Add the water, whisking until smooth. Cook over low heat until the ingredients are dissolved. Remove from the heat and stir in the liqueur. Transfer the mixture to bowls or containers and refrigerate until cold, preferably overnight.
Freeze the mixture in two batches in an ice cream maker according to the manufacturer's directions. Place the mixture in freezer safe containers and freeze until firm enough to scoop, several hours to overnight. Enjoy!
Source: Adapted from Barefoot Contessa at Home