Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
3 cups, about 6 servings



Find a medium metal bowl that completely covers the top of a small saucepan. Place 3 inches of water in the saucepan and bring to the simmer. Turn off the heat. Place cutup chocolate in the bowl and place bowl over pan of hot water. Let sit for 2 minutes then stir. Chocolate should be completely melted; if not, return to pot of water to the simmer, turn it off, and replace the bowl, stirring until it is completely melted. Do not let chocolate become too hot. Remove bowl from saucepan and let chocolate cool to room temperature. In another medium saucepan, combine the 2 cups water and the sugar and cook over medium heat until all sugar has dissolved. Remove from the heat and let cool to room temperature.

When both the chocolate and the syrup are at room temperature, combine them

in a large metal bowl. Refrigerate the mixture until completely chilled; it should feel cold to the touch. Put into an ice cream maker and freeze. Scoop out and place in a small container. Chill until completely firm. Scoop and serve.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Blood Orange Sorbetto

Recipe courtesy of Tyler Florence

Blood Orange Sorbetto

Recipe courtesy of Tyler Florence

Mascarpone Sorbetto with Rosemary Honey

Recipe courtesy of Giada De Laurentiis

Gelato or Sorbetto on Pizzelle Cookies Sundaes

Recipe courtesy of Bobby Flay

Peach and Vanilla Gelato and Raspberry Sorbetto Cocktail

Olive Oil Sorbetto with Berries and Balsamic

Recipe courtesy of Giada De Laurentiis

Budino di Lorenzo di Magnifico

Recipe courtesy of Jeffrey Steingarten

Browse Reviews By Keyword

          Latest Stories