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but for a more intense sorbet blend the syrup/mint mixture using
a Cuisinart
®
Immersion Blender.
Add the raspberries and, using a Cuisinart
®
Immersion Blender,
blend the mixture until smooth. Strain through a fine mesh
strainer. Cover and refrigerate 2 to 3 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30
to 35 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 (based on ½ cup):
Calories 190 (1% from fat) • carb. 50g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 10mg • calc. 19mg • fiber 4g
Chocolate Cocoa Nib and Pecan
Sandwich Cookies
A step above the traditional ice cream sandwich cookies. 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
1¹∕
³
cups bread flour
¾ teaspoon baking powder
¼ teaspoon table 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 (can be found in most
gourmet or cooking stores)
¼ cup chopped pecans, toasted
1½ cups “your favorite” ice cream
Preheat oven to 350°F.
Combine the cocoa powder, flour, baking powder, salt and
espresso powder in a small bowl. Whisk to blend; reserve.
Place the butter in the bowl of a Cuisinart
®
Stand Mixer, fitted
with the mixing paddle. Using medium speed (4 to 5) cream
until smooth. Gradually add the sugar and mix until creamy.
Add the egg and vanilla and mix until combined. Add the
dry ingredients and, using a low speed (2 to 3) mix until fully
incorporated. Add the cocoa nibs and pecans and mix on low
until just combined.
Using a small ice cream scoop (about 1½ inches in diameter)
scoop the dough onto a parchment-lined cookie sheet (each
round should be about 2 tablespoons). Use a cup to flatten
each cookie mound down.
Bake in the preheated oven for about 20 minutes, or until the
cookie looks dry but not firm. Let cookies fully cool before
assembling.
To assemble: Using a small ice cream scoop, scoop about
2 tablespoons of your favorite ice cream onto the flat part of
one cookie. Place another cookie on top of the ice cream and
press down until the ice cream just reaches the edge of the
cookies. Continue with each set of cookies. Wrap each ice
cream sandwich in plastic wrap and chill in a freezer until firm
(about 20 minutes).