Is it time for a new Ice Cream Thread...????

I am going to make ice cream this weekend...and am leaning towards the following Cherry Chocolate Sorbet which I know is very good...anything else I should consider?

Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry CompoteSorbet:
• 3/4 cup red cherry jam (such as Bonne Maman)
• 1/2 cup Dutch process cocoa
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 cups water
• Compote:
• 1/4 cup sugar
• 1 pound fresh Bing or tart cherries, pitted and halved

1.To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to a boil, stirring well with a whisk. Cool to room temperature; cover and chill overnight.

2.Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

3.To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature 1 hour. Serve compote with sorbet.

Note: Dutch process cocoa is richer, darker and less acidic than regular cocoa. Look for it in the grocery store alongside the regular cocoa.
Jeanne Kelley, Cooking Light
JUNE 2010