David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.
|Product dimensions:||8.10(w) x 10.00(h) x 0.90(d)|
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Makes about 1 quart
This is the perfect chocolate sorbet—it’s very rich, dense, and full of bittersweet chocolate flavor, and it’s one of my all-time favorites. Use a top-quality cocoa powder; it will make a huge difference. Be sure to use a large saucepan, because the mixture will bubble up as it boils, and be sure to blend it before churning, which ensures the finished sorbet will be silky smooth.
2 1⁄4 cups (555ml) water
1 cup (200g) sugar
3⁄4 cup (75g) unsweetened Dutch-process cocoa powder Pinch of kosher or sea salt
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1⁄2 teaspoon pure vanilla extract
1. In a large saucepan, whisk together 1½ cups (375ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
2. Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla and the remaining ¾ cup (180ml) water. Transfer the mixture to a blender and blend for 15 seconds.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
Excerpted from "The Perfect Scoop, Revised and Updated"
Copyright © 2018 David Lebovitz.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
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