Happy Hump Day everyone (although it still feels like Tuesday to me!). I hope everyone is having a nice week so far. My week has been relaxing, yet nerve-racking at the same time. Relaxing because I don’t have many responsibilities, and nerve-racking because I will find out if I got my “DREAM JOB” this week! Thanks for all of your kind comments and positive support.
I forgot that moving into a new home meant house warming gifts galore! Here is one of our favorite gifts so far:Not only did we get some dark chocolate sorbet mix, but included was a fantastic new ice cream scoop! I know what you’re thinking, “An ice cream scoop, what’s so cool about that?!”. Let me explain. This is no ordinary ice cream scoop. This thing cuts through even the coldest, hardest ice cream (or in our case, frozen yogurt) because it has antifreeze inside! If you shake it you can hear the antifreeze. And let me tell you, this baby works.We followed the simple directions for the Dark Chocolate Sorbet…..And I even put some of the sorbet (prior to freezing it) into a popsicle mold and made a fudge pop. I wish I would have filled all of the molds, but I only filled one as a “tester”. This thing was amazing. Better than any store bought fudge pop.
The sorbet (sorry, I didn’t take a picture of any scoops!) had 60 calories in 1/2 cup. I wanted to march over to that Gelato shop and say to the lady “This has 60 calories in 1/2 cup, NOT your gelato!!” hahaToday’s Trivia
(Source: Why Does Popcorn Pop? By Don Voorhees)
Ice cream, by law, must not contain any less than 10% butterfat, 2.7% protein, and 20% milk solids, and must not contain more than 50% air, per gallon. Most commercially sold ice creams have about 15% sugar and 0.3% vegetable gum stabilizers as well (sounds enticing). Sorbet (also called sherbet, sorbetto, or Italian ice) is made from pasteurized fruit pulp, fruit juice, and sugar syrup. In this case there was no fruit, just chocolate and sugar.
Can you guess the number one selling ice cream? Breyers! Breyers uses all natural ingredients, with no preservatives or stabilizers. But soon the best selling ice cream will be GINA’S!
Check out this dark chocolate sorbet recipe I posted last summer! It’s homemade, not from a box. It definitely took longer than the one from Crate and Barrel, but I really think they both taste similar. There are pros and cons of both.
Tomorrow I will be posting some garden updates. We’ve been busy! Soon I’ll have pumpkins so I can make my own pumpkin puree. Yeah, I’m that desperate.