Tuesdays w/Dorie: Creamy Dark Chocolate SorbetJuly 26, 2011
Ah, cool, creamy, chocolate sorbet. This was a welcome treat after spending a week in Chicago for work. It was hot outside and it was hot inside, in a room filled to the brim with people and computers. I’m not against baking in the summer, but I was happy to leave the oven turned off this weekend.
Tip of the day: This was awesome with Roasted Banana Ice Cream! I had a little bit left over in the freezer, so I scooped both flavors into a bowl together. A match made in heaven!
What I did: I made the full recipe, using 2% milk (Dorie says to go ahead and pick whatever milk you’d like) and Jacques Torres 60% dark chocolate.
How it went: The milk, water, sugar, and chocolate cook up on the stove for a bit and then chill down in the refrigerator. I churned it for quite a while (I didn’t time it) in my ice cream maker and it didn’t firm up much. Was I surprised? No, because I read the P&Q and saw some comments about this being very soft. It was still pretty soft after three hours in the freezer.
How it tasted: I was really thorough with my testing: I tried it warm, then tried it again straight out of the ice cream maker, and then again after some time in the freezer. My conclusion: it’s great at all stages! My husband, initially too busy enjoying the sorbet to comment, later said “It might be too rich for some people, but I am not one of those people.” Since there are no eggs or cream, the richness and flavor comes from the chocolate; be sure to use one that you like.
Thank you Steph from A Whisk and a Spoon for this great warm-weather pick! You can find the recipe on her blog today, or just open your copy of Baking: From My Home to Yours to page 431 and get churning!