Monday, May 30, 2011

Cherry season

Cherry Chocolate Sorbet

Tart and sweet cherries frozen to a creamy sensation with a crunch of chocolate.

Cherry Chocolate Sorbet Recipe

Yield: one quart


1 1/2 cups pitted ripe sweet cherries or one 12 oz bag of frozen cherries

3/4 cup milk

1 3/4 cups of half and half

3/4 cup sugar

1/8 tsp salt

1 teaspoon lemon juice

1 Tbsp almond extract

1 Tbsp vanilla extract

5 ounces bittersweet chocolate, chopped fine, kept in refrigerator 

Put cherries, milk, one cup of the half and half, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture starts to bubble on the edges, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and puree.  Leave small chunks by pulsing the mixture. 
Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream. Chill for 4-5 hours in the refrigerator until completely cold. (To expedite this process, place in the freezer for 1-2 hours).  Cover with a plastic wrap and lightly press down onto the mixture to avoid forming a skin.
Stir in the lemon juice and the extracts, then pour into your ice cream maker. Churn the ice cream in your ice cream maker according to the manufacturer's instructions.
Once the ice cream has completed churning, the sorbet will be soft. Pour in the chopped chocolate and blend for one more minute. Transfer to an airtight container and place in the freezer for at least an hour, preferably several hours.

*Want a lighter version? Substitute the half and half for yogurt. After the cherry mixture cools, add 1 3/4 cup of full-fat yogurt and puree. 

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