Chocolate sorbet..
Some words about it. NO eggs, NO cream, NO mixer, Little sugar and a thick chocolate taste... Oh! and very easy to serve as it does not freeze solid.

And you will ask me- Yannis, what sort of an ice cream is it? And I will tell you that it is the most chocolate of all the chocolate ice creams you have ever tasted. And it is very simple, why? When there is a lot of cream in an ice cream and therefore it is very fatty, it dampens the taste of the ice cream a bit .So a chocolate ice cream becomes less chocolatey.
If there is little fat in the ice cream the actual taste of the ice cream shines through. So a chocolate sorbet tastes more like chocolate than any other chocolate ice cream. 

The bad thing about sorbets in general is their texture. Like it or not cream makes an ice cream softer and silkier. So, how do we overcome this problem? We add milk instead of cream. And not any milk but goat's milk. 

You would argue now that it should not be named s sorbet as it contains milk. I guess you do have a point. It should have been called a sherbert.

So take a look at the recipe... 
Oh! the original recipe I found from a Dorie Greenspan's book. We love Dorie!