WHITE CHOCOLATE SHERBET
1 1/2 cups whole milk
2/3 cups water
1 vanilla bean, halved lengthwise (or 1 tablespoon vanilla bean paste)
1 tablespoon sugar
8 ounces white chocolate chopped
Have ready near your cooktop a large bowl filled three-quarters full with ice, and add enough water to cover the ice.
In medium saucepan, bring milk, 2/3 cup water, vanilla bean and sugar almost to a boil. Turn off heat and whisk in white chocolate until it's melted. Strain through fine mesh sieve into bowl, and place bowl in larger bowl of ice water. Stir occasionally until mixture has chilled, about 10 minutes. (This base can be made two days ahead and refrigerated).
Pour mixture into bowl of an ice cream maker and freeze the sherbet according to ice cream maker's instructions. Transfer to container with lid and freeze at least two hours.
The sherbet is best served the same day it's made but can be kept frozen for three days. Let it soften slightly at room temperature for 10 minutes before serving if it seems too hard.
Source: Chocolate and Vanilla by Gale Gand
1 1/2 cups whole milk
2/3 cups water
1 vanilla bean, halved lengthwise (or 1 tablespoon vanilla bean paste)
1 tablespoon sugar
8 ounces white chocolate chopped
Have ready near your cooktop a large bowl filled three-quarters full with ice, and add enough water to cover the ice.
In medium saucepan, bring milk, 2/3 cup water, vanilla bean and sugar almost to a boil. Turn off heat and whisk in white chocolate until it's melted. Strain through fine mesh sieve into bowl, and place bowl in larger bowl of ice water. Stir occasionally until mixture has chilled, about 10 minutes. (This base can be made two days ahead and refrigerated).
Pour mixture into bowl of an ice cream maker and freeze the sherbet according to ice cream maker's instructions. Transfer to container with lid and freeze at least two hours.
The sherbet is best served the same day it's made but can be kept frozen for three days. Let it soften slightly at room temperature for 10 minutes before serving if it seems too hard.
Source: Chocolate and Vanilla by Gale Gand
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