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Blackberry Ginger Sorbet
“I studied architecture for seven years, and at times I found the industry to be elitist. I wanted to make design more accessible, and I thought, What better way to do that than ice cream sandwiches? We launched our first food truck in 2009, naming our sandwiches after famous architects. Now we have trucks in New York City, Los Angeles, Austin, and, most recently, Dallas. In May, we published a cookbook that also includes design facts. The blackberry ginger sorbet has a rich flavor because of the depth of the fruit, and the ginger gives it an unexpected twist. Pairing it with a double-chocolate cookie makes it taste like a chocolate-covered blackberry. We call it the Non-Dairy Frank Behry.”
Who Natasha Case, co-founder
1 cup water
1¼ cups sugar
1. Make simple syrup: Bring water and sugar to a boil, stir until dissolved, then refrigerate.
2 cups simple syrup
squeeze of fresh lemon juice
pinch of kosher salt
2. Make sorbet base: Combine above ingredients with 1/2 cup water. Stir well.
3 cups blackberries
¼ cup peeled, chopped ginger
3. Make sorbet: Puree blackberries and ginger. Blend in 2 cups sorbet base. Process in an ice cream maker according to manufacturer’s instructions, then freeze for at least 2 hours.
Double Chocolate Cookies
Makes 20 to 24 cookies
2 sticks (16 tablespoons) unsalted butter
2 cups packed light brown sugar
1 teaspoon natural vanilla extract
1 large egg plus 1 large egg yolk
2 cups sifted pastry flour
¾ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking soda
1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)
1. Mix wets: Place butter in a saucepan and set over low heat, until just half is melted. Cool for 5 minutes.
2. Pour cooled butter into a large bowl. Add sugar and whisk. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside
3. Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
4. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips until evenly distributed.
5. Wrap bowl with plastic wrap and chill for at least 20 minutes.
6. Preheat oven to 325 degrees, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper.
7. Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.
8. Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet—don’t overbake.
9. Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.
Reprinted with permission from the publisher Houghton Mifflin Harcourt from The Coolhaus Ice Cream Book by Natasha Case & Freya Estreller with Kathleen Squires. Copyright 2014.Send This To A Friend Print Page
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