If you listened to our podcast, you heard our fandango answering the way too pressing question, what the heck is a sorbet these days? Given that pastry chefs now make buttermilk and goat cheese sorbet, it's a complicated issue (for culinary mavens, maybe not for, um, 99.9999999999% of the population).
So here's ours this week: chocolate peanut butter. Intense! As we said, maybe not for the third-grade set. If you'd like to hear the podcast--yes, please--click the media player at the top of the main recipe page and find this one on the pull-down list at the top center. Or go here to hear it on iTunes. Or click the link at the bottom of this entry to open a player in your browser. So many options.
This recipe is from our book À LA MODE, one hundred and twenty desserts in sixty pairings, a great success on QVC back in May. Hey, it's summer. You need to go for pairings! To find out more about the book, click this link for its amazon page.
CHOCOLATE PEANUT BUTTER SORBET
From À LA MODE (St Martins, 2016)
Makes about 1 quart
- 2 1/4 cups water
- 3/4 cup granulated white sugar
- 9 tablespoons (1/2 cup plus 1 tablespoon) unsweetened cocoa powder
- 4 1/2 ounces dark chocolate, preferably 70 to 80% cocoa solids, chopped
- 1/3 cup smooth natural-style peanut butter
1. Whisk the water, sugar, and cocoa powder in a large saucepan set over medium heat until the cocoa dissolves. Continue cooking, whisking quite often, until the mixture comes to a simmer. Reduce the heat to low and simmer slowly, whisking almost constantly, for 4 minutes or until quite thickened.
2. Remove the pan from the heat, add the chopped chocolate, and whisk until smooth. Pour and scrape the contents of the pan into a large blender. Add the peanut butter, cover, remove the center knob, place a clean kitchen towel over the opening, and blend until smooth. Return the knob to the lid and refrigerate the mixture in the canister for at least 4 hours or up to several days.
3. Prepare an ice cream machine. Blend the contents of the canister one more time. Freeze in the machine according to the manufacturer's instructions, until creamy and smooth, until the sorbet will hold its shape on a spoon.