Yield: 1 Servings
|¾ cup||Granulated sugar|
|¾ cup||Unsweetened cocoa powder|
|1½ cup||Water (note: use bottled water if you do not like the taste of your tap water)|
|2 ounces||Bittersweet chocolate; chopped|
|⅔ cup||Orange juice|
|2 tablespoons||Corn syrup|
|1 tablespoon||Grated or finely chopped orange zest (orange peel)|
Source: Ice Creams and Sorbets-Williams-Sonoma Kitchen Library by Sarah Tenaglia (Time-Life books)
In a medium sized heavy saucepan, combine sugar and cocoa. Gradually whisk in water. Place over medium-high heat and bring to a boil, whisking constantly. Boil 1 minute, whisking constantly.
Reduce heat to low. Add chocolate, orange juice, corn syrup and zest.
Stir just until chocolate melts.
Pour into a bowl and refrigerate until cold, about 1 hour.
Transfer mixture into an ice cream maker and process. Transfer to an airtight food container, cover and freeze overnight or up to 3 days to mellow flavors.
Nutrition info: 4 servings, 305 calories each. 13 grams fat, O grams carbohydrates *this is inaccurate** 0 grams protein, 0 mil. cholesteral, 10 mil. sodium Posted to JEWISH-FOOD digest V97 #240 by Phatwolf <donutdolly@...> on Aug 27, 1997