Nutrition per serving may change if servings are adjusted.
6 ounces to 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
2 cups water
⅔ cup sugar
½ cup whipping cream
1 teaspoon vanilla
Pomegranate seeds (optional)
In a medium saucepan stir together chopped chocolate, water, sugar, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Ripen in freezer before serving. To serve, scoop into small glasses or dishes.