Bitter Chocolate Sorbet (for ice cream machine) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is from Jon Snyder of the IL Laboratorio Del Gelato restaurant. It was printed in the June 2, 2003 issue of NY Magazine ( Italian Summer Pleasures from Antipasto to Gelato ). Prep/Cook times do not include the chilling/freezing time. Ingredients:
1 cup milk |
3/4 cup sugar |
1/4 cup good quality cocoa powder |
5 ounces good quality bittersweet chocolate (such as valrhona, scharffen berger, or callebaut) |
2 cups water |
Directions:
1. Bring the milk and sugar to just under a boil over medium heat, stirring occasionally.
2. Reduce heat to low, and whisk in cocoa powder until smooth.
3. Cook at a gentle simmer for 15 minutes, stirring often.
4. Melt chocolate in a double boiler.
5. Slowly whisk in the cocoa mixture plus 2 cups of water.
6. Set over iced water to chill thoroughly.
7. Transfer to an ice cream machine, and process according to manufacturer's directions.
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