Ingredients
12 cup dutch unsweetened cocoa powder
1 cup sugar
2 teaspoons instant espresso powder
1 teaspoon vanilla
Method
Sources
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Recipe1M+
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Calibrated tamper — consistent 30lb pressure for even extraction
Food-grade cocoa butter for chocolate work and coating
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Calibrated tamper — consistent 30lb pressure for even extraction
Food-grade cocoa butter for chocolate work and coating
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil. stir in espresso powder and vanilla. chill and then transfer to ice cream maker and process according to manufacturer's directions. transfer sorbet to a container and freeze until firm. this can be made up to 3 days ahead.