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More adventures with the ice cream maker... - Jamieson Cobleigh

About More adventures with the ice cream maker...

Previous Entry More adventures with the ice cream maker... Jul. 21st, 2004 @ 01:57 pm Next Entry
Chocolate Sorbet
Makes about 3 cups
  • 1 1/4 cups sugar
  • 2 1/4 cups water
  • 3/4 cup unsweetened cocoa powder, preferably Dutch-process
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • Pinch salt
  • 1/2 teaspoon vanilla extract
In a medium saucepan combine the sugar and 1/4 cup of the water and cook over medium-high heat, undisturbed, until the sugar melts and begins to boil. Allow the sugar to cook, swirling occasionally, until the syrup reaches a deep golden caramel, about 5 minutes. Add the water carefully; the caramel will harden and steam vigorously. Cook over low heat until the caramel is dissolved. Add the cocoa powder, cinnamon, cayenne and salt and whisk until dissolved. Transfer to a clean bowl and cool, stirring occasionally. When the mixture has cooled, stir in the vanilla and transfer to the refrigerator until thoroughly chilled.

Freeze in an ice cream maker according to manufacturer's directions. Transfer to an airtight container and freeze for at least two hours before serving.
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From:jcobleigh
Date:July 22nd, 2004 02:16 am (UTC)
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reveilles and I tried the sorbet tonight. It has a wonderful texture and a rich chocolate taste. However, the amount of cinnamon and cayenne pepper was too much for our tastes. It really left a burning sensation in our mouths after each bite. I would make it again, but next time I'll reduce the amount of spice.
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From:reveilles
Date:July 23rd, 2004 02:07 pm (UTC)
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It's still yummy...have no fear, we shall finish the batch! :)
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From:jcobleigh
Date:June 16th, 2005 01:17 pm (UTC)
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Our current version of this recipe omits the cayenne pepper, reduces the cinnamon to 1/4 teaspoon, and adds 1/2 tablespoon of vodka. The vodka should be added at the same time as the vanilla extract.
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