Milk Chocolate Sorbet

Instructions

1. 1

   In a medium saucepan, combine milk chocolate, granulated sugar, and salt. Heat over low heat, stirring occasionally, until the sugar has dissolved and the chocolate is melted.

2. 2

   Remove the saucepan from the heat and stir in the unsalted butter, vanilla extract, and milk powder until the butter is melted and the mixture is smooth.

3. 3

   Strain the mixture into a clean container and let it cool to room temperature.

4. 4

   Once cooled, whisk in the lemon juice and egg whites until well combined.

5. 5

   Cover the container and refrigerate the mixture for at least 2 hours or overnight.

6. 6

   Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: Optional: For a creamier sorbet, add 1-2 tablespoons of cornstarch to the mixture before churning.

7. 7

   Once the sorbet is almost fully churned, add the ice cubes and continue to churn until the sorbet is smooth and creamy.

8. 8

   Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.