The Best Chocolate Ice Cream Isn’t Ice Cream: A Review of David Lebovitz’s Chocolate Sorbet Recipe
By all accounts, this recipe should not work. Before I make ice cream (or most other frozen treats, for that matter), I first run the recipe through icecreamcalc to get an idea of how it will turn out. In my opinion, one of the worst things is an ice cream recipe that ends up being too hard to scoop. I like using icecreamcalc to make sure that the ice cream will be nice and scoopable even when it’s... well... fresh from the freezer. When I plug David Lebovitz’s Chocolate Sorbet/Sherbet recipe into icecreamcalc under the “sorbet” setting, everything looks all wrong. The water is too low, the solids are too high, and it’s all too sweet. Theoretically, this chocolate sorbet should turn out grainy, overly sweet, and fatty. Instead, this chocolate sorbet comes out richer and more decadent than any chocolate ice cream you’ve ever had while somehow also managing to be light and refreshing. It’s impossibly creamy and tastes like you churned a brownie. It’s also accidentally vegan as l...