| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Unsweetened cocoa powder |
| 1 1/2 |
c |
Water (note: use bottled water if you do not like the taste of your tap water) |
| 2 |
oz |
Bittersweet chocolate; chopped |
| 2/3 |
c |
Orange juice |
| 2 |
tb |
Corn syrup |
| 1 |
tb |
Grated or finely chopped orange zest (orange peel) |
INSTRUCTIONS
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@earthlink.net> on Aug 27, 1997
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