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Ice cream challenge summer: EGAD chocolate sorbet!

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Last minute experiment! Son gave me two hours warning of a dinner visit. SO I made this chocolate sorbet: http://www.epicurious.com/recipes/foo... Holy cow it was unbelievable. And ridiculously easy. Like a frozen chocolate truffle - creamy without cream and absolutely killer chocolate. We paired it with what was left of the double ginger ice cream and it was beyond the beyond.

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  1. Mmm, I was just looking at this recipe last night. We opted for the quick KAF coffee oreo ice cream instead (adding toasted almonds too), but this one might have to happen tonight.

    1 Reply
    1. re: Chocolatechipkt

      It's quick and easy and ridiculously intense. Highly recommended.

    2. Don't overlook hazelnut gelato and *milk* chocolate gelato. I think I found them both in Mario Batali recipes (?) Either, paired with intense chocolate sorbet, pleasing!

      8 Replies
      1. re: blue room

        The hazelnut stracciatella gelato from Molto Gusto is capital-A Amazing. And complete with chocolate crackles for Nyleve. In the same book, the sweet corn gelato is delicious (try with a blueberry sauce) and, obviously, a summer recipe.

        1. re: Caitlin McGrath

          Could you describe the hazelnut stracciatella gelato recipe? Not verbatim, of course, but you know what I mean. I couldn't find it online.

          1. re: bmorecupcake

            Here is my more detailed post from when I made it last summer: http://chowhound.chow.com/topics/7932...

            I could probably post a paraphrase of the recipe sometime if you're interested.

            1. re: Caitlin McGrath

              Oh please. I love hazelnut.

              1. re: Nyleve

                Here you go. Paraphrased from Molto Gusto, by Mario Batali (the gelato and sorbetto recipes are from Meredith Kurtzman, the pastry chef at his NYC restaurant Otto). This makes about a quart.

                2 c. (9 oz) unblanched hazelnuts
                3 c. whole milk, more as needed
                1 1/4 c. sugar
                1 c. heavy cream
                10 lg. egg yolks
                1 tsp. salt
                8 oz bittersweet chocolate (I'd use only ~5 oz next time)

                Preheat oven to 350F and roast the hazelnuts for 25-30 min., until skins are very dark brown and nuts are deep golden. Right before they're done, bring milk to a simmer, then set aside. Grind hazelnuts to a fine powder in food processor while still hot and stir into hot milk. Cover and set aside for 45 min., then strain milk through a fine mesh strainer; discard nuts. Add more milk as needed to bring total amount back to 3 cups. Stir in cream and 1 c. sugar, put it in a saucepan and bring to a simmer. Whisk yolks, 1/4 c. sugar, and salt in a heatproof bowl, gradually whisk in 1 c. of hot milk mixture, then dump it in the pot with the rest. Cook on medium, stirring constantly, till it reaches 185F on an instant-read thermometer, then immediately strain into a bowl. Place bowl in a large bowl of ice water until cool, stirring occasionally. Cover and refrigerate overnight, then freeze in ice cream maker.

                While ice cream freezes, chill a stainless bowl in the freezer and melt the chocolate in a double boiler and let cool slightly. Remove ice cream from freezer canister to the chilled bowl. Working quickly, drizzle the chocolate into the gelato with a fork or small whisk, stirring as you go (I found it helpful to have two sets of hands working together). When all the chocolate is incorporated, pack it into a freezer container and freeze at least 1 hour before serving.

                1. re: Caitlin McGrath

                  Thanks so much for posting this recipe. Two questions.

                  How important is the instant-read thermometer? (Can you do the back-of-spoon-coating test?)

                  Isn't 10 egg yolks too many?

                  1. re: bmorecupcake

                    I'm sure the back-of-spoon test would work fine. I made this recipe as written, except for halving it, and it wasn't overly eggy. In fact, as I said above, it was amazing. So no, I don't think it has too many yolks.

                    1. re: bmorecupcake

                      Have noticed that Mario uses lots of egg yolks but a 3:1 milk:cream ratio. Other recipes might use 3 or 4 egg yolks, but a 1:3 milk:cream. He says the lower fat content lets you taste the flavors more.

                      I have never used a thermometer.

        2. We made this tonight, and man it's intense! Very good, though, and great chocolatey flavor. I used KAF unsw. cocoa and ghirardelli chips. Blending really does make a difference.