Martha Stewarts White Chocolate Sorbet


Makes about 1 quart

  • 1 1/2 cups whole milk
  • 1 vanilla bean, halved lengthwise, or 1 tablespoon vanilla-bean paste
  • 1 tablespoon sugar
  • 8 ounces white chocolate, chopped


  1. Prepare a large ice-water bath; set aside.
  2. In a medium saucepan, bring milk, 2/3 cup water, vanilla bean, and sugar almost to a boil. Remove from heat and whisk in white chocolate until melted. Strain through a fine-mesh sieve into a medium bowl set over the ice-water bath. Stir occasionally until mixture has chilled, about 10 minutes.
  3. Pour mixture into the bowl of an ice cream maker and freeze sherbet according to the manufacturer's instructions. Transfer to a covered container and freeze at least 2 hours and up to 3 days. Let sherbet soften slightly at room temperature for 10 minutes before serving if it seems too hard. Serve topped with strawberry mash, if desired.

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