What You Need:

  • 6 – 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
  • 2 cups water
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • Pomegranate seeds (optional)

How to Make It:

  1. In a medium saucepan stir together chopped chocolate, sugar, water, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
  2. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Let sit in freezer before serving. To serve, scoop into small glasses or dishes.