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16
SORBETS
Coconut Sorbet
Delicious when topped with toasted coconut
or our Chocolate Sauce (page 18).
Makes about 5 cups
1 cup water
1 cup granulated sugar
1 whole vanilla bean, halved and
seeds scraped
Pinch salt
2 cans (13.5 ounces each) unsweetened
coconut milk
1. Combine the water, sugar, vanilla bean
(including the pod) and salt in a medium
saucepan set over medium-low heat. Bring
mixture just to a boil and then remove from
heat. Let mixture steep for 1 hour; strain
(discarding pod).
2. Add the coconut milk to the strained mixture.
Cover and refrigerate overnight.
3. Turn on the Tasty
™
by Cuisinart
®
Ice Cream
Maker; pour the mixture into the frozen freezer
bowl and let mix until thickened, about 20 to
25 minutes. The sorbet will have a soft,
creamy texture. If a firmer consistency is
desired, transfer the sorbet to an airtight
container and place in freezer for about 2
hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (½ cup):
Calories 213 (57% from fat) • carb. 23g • pro. 1g
• fat 14g • sat. fat 13g • chol. 0mg • sod. 33mg
• calc. 1mg • fiber 0g
Raspberry Sorbet
Not only is this sorbet sweet and refreshing,
but the color makes a beautiful presentation
on any menu.
Makes about 4½ cups
2 cups water
1¼ cups granulated sugar
Pinch table salt
3 cups frozen raspberries, thawed
1. Prepare a simple syrup with the water and
sugar by combining both in a medium
saucepan set over medium-low heat.
Cook mixture until the sugar is fully dissolved.
2. Once the simple syrup is ready, add the salt
and the raspberries. Using an immersion
blender, blend the mixture until smooth.
Strain half of the mixture through a fine mesh
strainer to remove the seeds. Use a spatula to
aid in passing the purée through the strainer.
Remove seeds and repeat with the second half.
Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Tasty
™
by Cuisinart
®
Ice Cream
Maker; pour the mixture into the frozen freezer
bowl and let mix until thickened, about 20 to
25 minutes. The sorbet will have a soft,
creamy texture. If a firmer consistency is
desired, transfer the sorbet to an airtight
container and place in freezer for about 2
hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (½ cup):
Calories 128 (0% from fat) • carb. 33g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 16mg
• calc. 8mg • fiber 2g
FROZEN DESSERTS
Ice Cream Sandwich Cookies
A step above the traditional ice cream sandwich
cookies. A perfect match for your favorite flavor.
If you cannot find cocoa nibs, miniature chocolate
chips can be substituted, or you can double the
amount of pecans.
Makes 24 cookies (for 12 ice cream sandwiches)
¹∕
³
cup cocoa powder, sifted
1¹∕
³
cups bread flour
¾ teaspoon baking powder
¼ teaspoon salt
1 tablespoon instant espresso powder
½ cup unsalted butter, room temperature
and cubed
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons cocoa nibs (These can be
found in most gourmet or cooking stores.
If you cannot find them, substitute with
coarsely chopped, toasted pecans or
miniature chocolate chips.)
¼ cup chopped pecans, toasted
icm100t_19ce059978_ib_final.indd 16 7/11/19 10:51 AM
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