from one generation to the next
My new ice cream churn has led to lots of experiments. The biggest success so far has been Creamy Berry Gelato, but after concentrating on fruity flavours, Greg Malouf’s recipe from Saha, the October Cookbook Guru book, tempted me to try Chocolate and Cinnamon flavoured sorbet.
This recipe is simplicity itself. It relies on good Dutch process cocoa powder, chocolate with minimum of cocoa 50% content and best quality cinnamon bark for it’s sensational flavour. Chocolate wouldn’t be my first choice for sorbet gelato or ice cream but I could be gently persuaded if they all tasted this good. The texture was fine grained, almost creamy. I see the base recipe having lots of different aromatic incarnations.
Greg and Lucy published this book after a journey to Greg’s ancestral homeland Lebanon, which included a sojourn in Syria. In the introduction to the dessert section Lucy writes of the variety of people they observed enjoying ice cream in different styles and circumstances. In the final paragraph she talks in an upbeat way about the restoration of merchant houses in Damascus into sumptuous upmarket restaurants where she observed well heeled Syrians enjoying life.
I fear this snap shot in time has been relegated to history, but will think about the displaced and persecuted Syrians each time I sit down to enjoy this wonderful sorbet.
500 mls water
250 mls milk
100g castor sugar
50g liquid glucose
2 cinnamon sticks
200g dark chocolate, min 50% cocoa
20g Dutch process cocoa
Measure the water, milk, sugar and liquid glucose into a medium saucepan. Add the cinnamon sticks, then over a low heat slowly bring the liquids to the boil, stirring continuously until the sugar and liquid glucose have dissolved.
Put the chocolate and cocoa into a heatproof bowl. Pour the boiling milk mixture over the chocolate the stir until the chocolate and cocoa have dissolved.
Cool the chocolate mixture, stirring from time to time, then chill for 4 hours.
Churn according to your ice cream machine’s manufacturer’s instructions.
Freeze for 4 hours before serving.