Is it time for a new Ice Cream Thread...????
I am going to make ice cream this weekend...and am leaning towards the following Cherry Chocolate Sorbet which I know is very good...anything else I should consider?
Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry CompoteSorbet:
• 3/4 cup red cherry jam (such as Bonne Maman)
• 1/2 cup Dutch process cocoa
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 cups water
• 1/4 cup sugar
• 1 pound fresh Bing or tart cherries, pitted and halved
1.To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to a boil, stirring well with a whisk. Cool to room temperature; cover and chill overnight.
2.Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
3.To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature 1 hour. Serve compote with sorbet.
Note: Dutch process cocoa is richer, darker and less acidic than regular cocoa. Look for it in the grocery store alongside the regular cocoa.
Jeanne Kelley, Cooking Light
Grandma Pam to 3
“Other creatures receive food simply as fodder. But we take the raw materials of the earth and work with them—touch them, manipulate them, taste them, glory in their heady smells and colors, and then, through a bit of alchemy, transform them into delicious creations.”
― Judith Jones, The Tenth Muse: My Life in Food