White Chocolate Sherbet Recipes

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WHITE CHOCOLATE SHERBET



White Chocolate Sherbet image

Pastry chef Gale Gand shares this recipe for white chocolate sherbet from her cookbook "Chocolate and Vanilla."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

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
Strawberry Mash, for serving (optional)

Steps:

  • Prepare a large ice-water bath; set aside.
  • 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.
  • 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.

DARK & WHITE CHOCOLATE SORBET



Dark & white Chocolate Sorbet image

Make and share this Dark & white Chocolate Sorbet recipe from Food.com.

Provided by OceanIvy

Categories     Frozen Desserts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 1/2 cups water
1/3 cup sugar
1/2 teaspoon vanilla extract
6 ounces white chocolate
1 teaspoon creme de cassis (black currant)
1/4 cup semi-sweet chocolate chips

Steps:

  • Boil the water& the sugar.
  • Simmer for 5 minutes.
  • Move to double boiler,& add the white chocolate and allow to melt.
  • Let mixture cool.
  • Add the creme de cassis& vanilla extract,and combine.
  • Freeze in a ice cream maker.
  • and fold in the chocolate chips.
  • Freeze again.

Nutrition Facts : Calories 345.3, Fat 16.8, SaturatedFat 10.1, Cholesterol 6, Sodium 42.4, Carbohydrate 48.5, Fiber 0.6, Sugar 47.5, Protein 2.9

CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SHERBET



Chocolate Bread Pudding with White Chocolate Sherbet image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 6 servings

Number Of Ingredients 16

1/2 recipe brioche or 1/2 large bakery challah (about 8 ounces bread)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
1 vanilla bean, split lengthwise
6 ounces semisweet chocolate, chopped
6 eggs
1 cup granulated sugar
1 cup dried cherries
Confectioners' sugar
White chocolate sherbet, recipe follows
3 ounces white chocolate
1/4 cup sugar
1 1/2 cups milk
3/4 cup water
1/2 vanilla bean, split

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the crusts off the bread and cut into 1-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
  • In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 minutes. Add the chopped chocolate and whisk until it melts completely.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes and dried cherries, toss well, and let soak until almost all liquid is absorbed, about 30 minutes. Fold the mixture occasionally to ensure even soaking.
  • Divide the soaked bread among 6 ungreased individual baking dishes or 1 large baking dish. Arrange the puddings in a hot water bath. Bake until set and browning on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar and with the White Chocolate Sherbet.
  • White Chocolate Sherbet: Place all the ingredients in a bowl over hot water and whisk to melt the chocolate and until smooth. Strain, then chill. Spin according to ice cream maker's instructions.

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