Another pure product, this sorbetto consists of nothing but coconut milk and sweeteners. My favorite way to eat it is alongside Chocolate Sorbetto (facing page), or with Hot Fudge Sauce (page 316) and toasted almonds, so it’s like the frozen dessert version of an Almond Joy candy bar.
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Step 1
Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the coconut milk together in a medium bowl until the cornstarch dissolves. Combine the sugar, corn syrup, salt, and the remaining coconut milk in a medium (4-quart) saucepan over high heat and bring the coconut milk to a boil, whisking constantly. Turn off the heat and add the coconut milk–cornstarch mixture in a steady stream, whisking constantly. Return the saucepan to high heat and bring the milk back to a boil, stirring constantly with the whisk. Reduce the heat and simmer the coconut milk for 5 minutes, stirring constantly with the whisk. The coconut milk will thicken very slightly.
Step 2
Pour the sorbetto base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
Step 3
Remove the sorbetto base from the refrigerator and pour it into the bowl of an ice cream or gelato maker. Spin the sorbetto according to the machine instructions and serve straight from the maker or transfer it to an airtight container and place it in the freezer until you’re ready to serve it. Serve the sorbetto within a few hours of spinning it, before it hardens.
