Specifications


Once the simple syrup is ready, add the mint leaves and salt.
Let the mixture steep for 15 to 20 minutes. If you desire a milder
mint flavor, remove and discard the mint leaves after steeping,
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):
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FROZEN DESSERTS
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.
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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
cups “your favorite” ice cream
Preheat oven to 350°F.
Combine the cocoa powder, flour, baking powder, salt and
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Place the butter in the bowl of a Cuisinart
®
Stand Mixer, fitted
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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