Deconstructed Chocolate Ice Cream

Ed had been sick the past week and was ordered by the doctor to rest at home. In need of a perk-me-up after a miserable lunch of instant noodles (albeit two packets worth), he rummaged through the refrigerator and found some Chocolate Sorbet I made using a recipe from David Lebovitz, as well as a packet of Hokkaido milk we bought on a whim because we were curious about its taste (and whether it was worth its cost). Thinking of an affogato, I suppose, he combined both and voila - Deconstructed Chocolate Ice Cream. He excitedly shared this bit of news with me while I was buried in emails at work and I couldn't wait to try it when I returned. 

It was indeed delicious down to the very last drop of chocolate milk it ended up in. Although I'm not sure if the Hokkaido milk made much of a difference. I think some full cream milk would work just as well. 

Deconstructed Chocolate Milk

Ingredients

2 1/4 cups (555 ml) water

1 cup (200 g) sugar

3/4 cups (75 g) unsweetened Dutch-process cocoa powder

Pinch of salt

6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped

1/2 teaspoon vanilla extract

Full cream milk

Method

1. In a large saucepan, whisk together 1 1/2 cups (375 ml) 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.
2. 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 (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
3. To serve, scoop as much chocolate sorbet into a glass, and pour as much milk as you like. (I find the ratio of 2:1 of chocolate sorbet:milk works well.)