True as that may be, it's simply nowhere near as nice as home-churned stuff. Besides, it's sort of a zen activity. Make the mix the evening before (this whole setup took me half an hour, but that included the custard, the cookie dough, melting and setting the chocolate chips and making the fudge sauce). Then you sorta just pop it in the fridge overnight.
Besides, you haven't had lived the chocolate life until you've tried chocolate sorbet. Kicks chocolate ice-cream's ass all the way down mainstreet and back.
Looks amazing. Your recipes seem to be reliable....
Remind me, at some point, to mail you B's recipe for a cabernet-blackberry sorbet. It uses real cabernet and real blackberries (the former from Sonoma, the latter from the backyard) and is absurdly good.
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Besides, you haven't had lived the chocolate life until you've tried chocolate sorbet. Kicks chocolate ice-cream's ass all the way down mainstreet and back.
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Chocolate Sorbet......
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Remind me, at some point, to mail you B's recipe for a cabernet-blackberry sorbet. It uses real cabernet and real blackberries (the former from Sonoma, the latter from the backyard) and is absurdly good.
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