Mayan Chocolate Sorbet

Chocolate (xocolatl) was originally developed by the Mayan people of southern Mexico long before the Spanish conquest. This creamy sorbet is based on an authentic Mexican drink recipe and uses rich, dark chocolate and flavorful spices to make it extra special.  

1 cup cooked butternut squash pulp
3½ cups milk
3 ounces Ibarra brand Mexican chocolate
3 ounces semisweet chocolate, chopped
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon freshly grated nutmeg
In a blender, puree the squash with 1¾ cups of the milk until perfectly smooth.

In a large saucepan, mix the remaining 1¾ cups of milk, chocolate, and spices. With a whisk, stir over low heat until the chocolate is melted, then add the pureed squash.

Do not boil. Strain through a coarse sieve to remove any trace of the squash fiber.

Cool at room temperature, stirring occasionally, then chill completely.

Freeze in an ice cream maker according to manufacturer’s directions.

Variation: In chilly weather serve the same recipe as a hot drink, in little demitasse cups, with a crisp cookie for dipping.

Makes 4 cups

Jesús González is Creative Chef and teaching instructor at Rancho La Puerta in San Diego, California.