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With Chocolate Nibs

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. 8 ice cream
  2. Vanilla extract
  3. Honey
  4. Water
  5. Salt
  6. Sea salt
  7. Chocolate
  8. Cocoa
  9. 2 tablespoons Invert Sugar Syrup
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Ice cream Source of riboflavin · Source of vitamin B12 · Source of calcium · +1

    Source of riboflavin · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    Source of vitamin B12 · 0.4 µg per 100 g, 16% of the reference intake per 100 g

    • Vitamin B12 contributes to normal energy-yielding metabolism.
    • Vitamin B12 contributes to normal functioning of the nervous system.
    • Vitamin B12 contributes to normal homocysteine metabolism.
    5 more authorised claims
    • Vitamin B12 contributes to normal psychological function.
    • Vitamin B12 contributes to normal red blood cell formation.
    • Vitamin B12 contributes to the normal function of the immune system.
    • Vitamin B12 contributes to the reduction of tiredness and fatigue.
    • Vitamin B12 has a role in the process of cell division.

    Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet

    Source of calcium · 128 mg per 100 g, 16% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of phosphorus · 105 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Nutrients per 100 g of “Ice creams, vanilla”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. —8 servings — P “ey hy Bittersweet chocolate and honey are worthy partners, both forward and forceful flavors.
  2. The final flourish of chocolate nibs makes this a triplethreat dessert and a serious contender for Best Taste of the Week.
  3. EQUIPMENT: An ice cream maker;
  4. 8 ice cream bowls, chilled in the freezer.
  5. 2/3 cup (160 ml) lavender honey or other mild, fragrant honey teaspoon fine sea salt 1 cup (80 g) unsweetened Dutch-process cocoa powder 7 ounces (210 g) bittersweet chocolate, such as Valrhona Guanaja 70%, broken into pieces 1 teaspoon pure vanilla extract 2 tablespoons Invert Sugar Syrup or light corn syrup 2 tablespoons chocolate nibs (see Note) In a large saucepan, combine 2 cups (500 ml) of water with the honey, salt, and cocoa powder.
  6. Bring to a boil over high heat.
  7. Then reduce the heat to moderate and simmer for 1 minute, whisking constantly.
  8. The mixture should turn a shiny, deep brown.
  9. Off the heat, add the chocolate pieces, vanilla extract, and syrup, and stir until the chocolate is thoroughly melted.
  10. Chill thoroughly.
  11. Transfer the mixture to the ice cream maker and freeze according to the manufacturer’s instructions.
  12. For best results, serve the sorbet as soon as it is frozen.
  13. Do not re-freeze.
  14. At serving time, transfer a scoop to each chilled bowl and garnish with the chocolate nibs.
  15. THE SECRET: Since this sorbet will thaw quickly, serving it in chilled bowls will keep it firmer longer.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Mixing bowl
  • Whisk
  • Wooden spoon