Chocolate Sorbetto

  1. Fill a large bowl with ice water and set a smaller bowl inside.
  2. Set a fine-mesh strainer in the smaller bowl.
  3. Whisk the cornstarch with 1 cup of the water in a medium bowl until the cornstarch is dissolved.
  4. Combine the sugar, cocoa powder, corn syrup, salt, and the remaining 3 cups of water in a medium (4-quart) saucepan over high heat and bring to a boil, whisking constantly.
  5. Turn off the heat and add the cornstarch and water mixture in a steady stream, whisking constantly.
  6. Return the saucepan to high heat and cook the sorbetto base, stirring constantly with the whisk, until it thickens to the consistency of pudding, 3 to 5 minutes.
  7. Turn off the heat and stir in the chopped chocolate and the whiskey.
  8. Pour the sorbetto base through the strainer into the bowl set over the ice water and set aside to cool to room temperature.
  9. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
  10. Remove the sorbetto base from the refrigerator and pour it into the bowl of an ice cream or gelato maker.
  11. Spin the base according to the machine instructions until it has thickened considerably and is nearly done.
  12. With the machine still running, add the cacao nibs, if you are using them, and spin the sorbetto for another minute or two to distribute them evenly.
  13. Serve the sorbetto straight from the maker or transfer it to an airtight container and place it in the freezer until youre ready to serve it.
  14. Serve the sorbetto within a few hours of spinning it, before it hardens.

cornstarch, water, sugar, cocoa powder, light corn syrup, kosher salt, bittersweet chocolate, whiskey, cacao nibs

Taken from www.epicurious.com/recipes/food/views/chocolate-sorbetto-393524 (may not work)

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