Posts Tagged ‘David Lebovitz chocolate sherbet’

Maude, whom I’ve known for nearly twenty-five years, is my BBB (Bestest Baking Buddy).  She lives directly across the road, and many of our daily discussions revolve around food.  Between us, we own nearly every Nordicware cake pan, and if I now have an addiction to Chicago Metallics bakeware, it’s Maude’s fault.  We also follow the same food blogs and our conversations often begin with “Did you see what Dan (Lepard) made today?”  or “Dorie Greenspan’s new recipe looks nice”…

Yesterday, Maude asked me if I’d tried “David’s sherbet”. I had indeed tried it, and it was indeed very good.  I’ve had to make it again today, since the taste of it is now in my head and won’t come out.  It’s a cool, dark chocolate hit, perfect when you want a treat without the richness of regular icecream.

David Lebovitz Chocolate Sherbet

  • 500ml (2 cups) milk (I used UHT, 1 cup full cream and 1 cup skim)
  • 100g sugar
  • pinch salt
  • 50g cocoa powder (I used Callebaut Dutch)
  • 115g dark chocolate (I used Callebaut 70%, although I often use the 54% for a slightly more child-friendly version)
  • ¼ teaspoon homemade vanilla extract
  • 2 tablespoons Kahlua

1.  Heat half the milk in a saucepan with the sugar, salt and cocoa powder.  Whisk constantly until boiling, then reduce the heat and simmer gently for 30 seconds.

2. Remove the saucepan from the heat, and add the chocolate, vanilla and Kahlua.  Then stir in the remaining milk, whisking constantly until smooth.  Lebovitz suggests that if the mix is grainy, you can puree it in a blender, but I’ve never needed to do this.  Try not to drink it all at this stage.

3. Refrigerate until cold, then pour the mixture into an ice cream maker and freeze until set.

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