Printed from DiagnosisHeart.com Article Summary Sorbet, Chocolate by Pierre S Aoukar, MD Summary:
4 c. water
DIRECTIONS:
1. Combine all ingredients, except gums into stock pot. Heat to boiling and until all contents are combined and dissolved. Turn off heat.
2. Using hand blender, add guar and xanthan gums and emulsify for approximately two minutes. Mixture will assume very thick, smooth consistency. Cool mixture for at least 4 hours or until near freezing.
3. Freeze mixture using highest quality ice cream machine afforded to you, according to manufacturer’s instructions.
Reference: Date of Article Publication:
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