Recipe: Chocolate Sherbet
2 July 2019 03:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
runpunkrun posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThis chocolate sherbet from David Lebovitz is a nice compromise between a chocolate sorbet (chocolate and water) and chocolate ice cream made from a custard (chocolate, cream, eggs). It's smooth and rich, but not too heavy, easy to make, and has deep chocolate flavor.
Ingredients:
4 ounces (115 g) bittersweet or semisweet chocolate
2 cups (500 ml) milk (whole, low-fat, non-fat, or non-dairy)
1/2 cup (100 g) granulated sugar
1/2 cup (50 g) cacao powder or unsweetened cocoa powder
1/4 - 1 teaspoon of instant coffee or espresso powder (optional); I use Starbucks Via Instant
pinch of fine salt
1/4 teaspoon vanilla extract
1 - 2 tablespoons of alcohol (optional); I use dark rum, you could use a liqueur (coffee, chocolate, hazelnut) or vodka
Time: 15 minutes of prep, several hours of chilling, about 30 minutes of churning, then probably several more hours of chilling.
Tools: Ice cream maker. But David Lebovitz will tell you how to make this without one.
Instructions:
1. Break or chop your chocolate bar into chunks and drop it in a medium bowl that's okay with heat and will also fit in the fridge. I use Ghirardelli semisweet or bittersweet bars and just break each square into quarters with my hands. You can use chocolate chips if that's all you have; they just melt differently.
2. In a medium saucepan, add half the milk, and all the sugar, salt, cacao powder, and instant coffee powder. Bring to a full boil while whisking, then reduce the heat—or take it off the heat entirely if it doesn't stop boiling—and let it simmer for 30 seconds.
3. Pour your hot mixture into your bowl with the chocolate and whisk gently until melted. Add the vanilla extract, the alcohol, and the other half of the milk. Whisk to combine. If your mixture is grainy, you can give the whole thing a whirl in the blender to smooth it out.
4. Cover the mixture with saran wrap, pushing the wrap down onto the top of the liquid until the entire surface is touching the saran. This will stop condensation from forming on the plastic. Chill in the refrigerator for at least three hours, or overnight.
5. Churn in your ice cream maker as your ice cream maker intended. My little 1.5L Cuisinart has the removable bucket you freeze, and it takes about about 20-30 minutes before the mixture is so thick it climbs the dasher (the beater thing) and stays there, which is when I consider it done.
6. You can eat this immediately if you like your frozen desserts to have the texture of soft serve, or you can decant it into an air-tight container and put it in the freezer to set. It will be significantly firmer five hours later, or all the way firm the next day. I prefer it fresh from the ice cream dasher. Someone has to clean that thing off.
Makes about .75L or around 3 cups, and lasts in the freezer until it's gone, though it will get ice crystals on it if you leave it in there for too many weeks. Just scrape them off.
Notes: I've made this with skim milk and 1%, but I usually use whole milk to give it that extra richness.
The alcohol is optional, but it will prevent your sherbet from freezing so hard, making it easier to scoop. If you prefer, you can make it with 1 tablespoon rather than the full 2 tablespoons. That's usually how I make it. Unless I'm not paying attention and actually follow the recipe as written. There doesn't seem to be a big different in the end result.
The instant coffee powder enhances the chocolate flavor and at 1/4 teaspoon isn't noticeable in the final product, but feel free to put in up to a teaspoon if you want to be able to taste it. I use a whole Starbucks Via packet, which is 3.3 grams.
Non-dairy option: I've made this with unsweetened coconut milk from a can and had excellent results. In fact, once it's chilled, you could straight up eat it as pudding rather than churning it into ice cream. It's that thick and rich. Whatever non-dairy milk you use, just make sure it's one that can be boiled.
Questions? Ask 'em!
Ingredients:
4 ounces (115 g) bittersweet or semisweet chocolate
2 cups (500 ml) milk (whole, low-fat, non-fat, or non-dairy)
1/2 cup (100 g) granulated sugar
1/2 cup (50 g) cacao powder or unsweetened cocoa powder
1/4 - 1 teaspoon of instant coffee or espresso powder (optional); I use Starbucks Via Instant
pinch of fine salt
1/4 teaspoon vanilla extract
1 - 2 tablespoons of alcohol (optional); I use dark rum, you could use a liqueur (coffee, chocolate, hazelnut) or vodka
Time: 15 minutes of prep, several hours of chilling, about 30 minutes of churning, then probably several more hours of chilling.
Tools: Ice cream maker. But David Lebovitz will tell you how to make this without one.
Instructions:
1. Break or chop your chocolate bar into chunks and drop it in a medium bowl that's okay with heat and will also fit in the fridge. I use Ghirardelli semisweet or bittersweet bars and just break each square into quarters with my hands. You can use chocolate chips if that's all you have; they just melt differently.
2. In a medium saucepan, add half the milk, and all the sugar, salt, cacao powder, and instant coffee powder. Bring to a full boil while whisking, then reduce the heat—or take it off the heat entirely if it doesn't stop boiling—and let it simmer for 30 seconds.
3. Pour your hot mixture into your bowl with the chocolate and whisk gently until melted. Add the vanilla extract, the alcohol, and the other half of the milk. Whisk to combine. If your mixture is grainy, you can give the whole thing a whirl in the blender to smooth it out.
4. Cover the mixture with saran wrap, pushing the wrap down onto the top of the liquid until the entire surface is touching the saran. This will stop condensation from forming on the plastic. Chill in the refrigerator for at least three hours, or overnight.
5. Churn in your ice cream maker as your ice cream maker intended. My little 1.5L Cuisinart has the removable bucket you freeze, and it takes about about 20-30 minutes before the mixture is so thick it climbs the dasher (the beater thing) and stays there, which is when I consider it done.
6. You can eat this immediately if you like your frozen desserts to have the texture of soft serve, or you can decant it into an air-tight container and put it in the freezer to set. It will be significantly firmer five hours later, or all the way firm the next day. I prefer it fresh from the ice cream dasher. Someone has to clean that thing off.
Makes about .75L or around 3 cups, and lasts in the freezer until it's gone, though it will get ice crystals on it if you leave it in there for too many weeks. Just scrape them off.
Notes: I've made this with skim milk and 1%, but I usually use whole milk to give it that extra richness.
The alcohol is optional, but it will prevent your sherbet from freezing so hard, making it easier to scoop. If you prefer, you can make it with 1 tablespoon rather than the full 2 tablespoons. That's usually how I make it. Unless I'm not paying attention and actually follow the recipe as written. There doesn't seem to be a big different in the end result.
The instant coffee powder enhances the chocolate flavor and at 1/4 teaspoon isn't noticeable in the final product, but feel free to put in up to a teaspoon if you want to be able to taste it. I use a whole Starbucks Via packet, which is 3.3 grams.
Non-dairy option: I've made this with unsweetened coconut milk from a can and had excellent results. In fact, once it's chilled, you could straight up eat it as pudding rather than churning it into ice cream. It's that thick and rich. Whatever non-dairy milk you use, just make sure it's one that can be boiled.
Questions? Ask 'em!