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Chocolate Sorbet

Thursday, 13 August 2009 07:53 administrator

Makes about 3 cups.

2 cups water
1 cup granulated sugar
1 cup unsweetened cocoa
powder, best possible quality

Combine water and sugar in a heavy saucepan and place over medium heat. Stir until sugar dissolves. Whisk in cocoa and bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.

Remove from heat and pour through a fine strainer into a bowl. Chill in refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer's instructions.

When finished, sorbet will be soft but ready to eat.

For firmer sorbet, transfer to a freezer?safe container and freeze at least 2 hours. Chocolate

Comments (1)

Banana and White Chocolate Ice Cream

Thursday, 13 August 2009 07:46 administrator

Makes 5 cups

3 cups whipping cream, divided
1 cup half-and-half
3/4 cup granulated sugar
4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas
3 tablespoons fresh lemon juice

Bring 1 cup cream, half?and?half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.

Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold.

Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions.

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