sorbetto alla vaniglia e cioccolato
for 6
2 fresh vanilla pods
250 g caster sugar
750 ml water
150 g cocoa powder
100 ml Amaretto (an apricot and almond liqueur)
2 teaspoons vanilla essence
To make vanilla sugar, cut the vanilla pods into 2 cm lengths, place in a food processor, and process to a fine powder. Mix with the sugar.
Gently dissolve the vanilla sugar in the water over a medium heat. Very slowly bring to the boil, then add the cocoa powder, stirring all the time. Turn the heat down and gently simmer for 25 minutes, or until the cocoa has completely dissolved and become smooth. Cool, and then stir in the Amaretto and vanilla essence.
Put the mixture into an ice-cream machine and churn until frozen. Alternatively, freeze in flat freezer trays, stirring every now and again to break up the crystals.