Wow! Get a load of this stunner made by my eleven-year-old son, Hale. I had just made a batch of chocolate-walnut-coconut-milk sherbet from David Lebovitz’s Room for Dessert…super yummy and light, and I added chopped walnuts for texture…and boom, my son takes one look at it and says, “Mom, can I make a banana split?”
“Sure, but only if you let me photograph it,” I said, smiling.
He agreed, but at the same time made me promise not too take any more food photos when his friends are over for dinner…as I did last night. “It’s just embarrassing when you say, no, don’t eat it yet, let me get just one more shot.”
Fair enough. He’s right. I admit I to being camera crazy sometimes. But I also enjoy a good shot…like the way the blue jimmies match the placemat in this pic. Fun and delicious! Makes me happy. This sherbet will make you happy, too.
Chocolate-Walnut-Coconut-Milk Sherbet
Makes 1 quart
1 cup water
1 cup sugar
5 ounces bittersweet chocolate
2 cups Thai canned coconut milk
1 tablespoon dark rum
1/2 cup chopped walnuts, toasted
- Heat the water and sugar until the sugar has completely dissolved.
- Coarsely chop the chocolate, add it to the syrup, and whisk until the chocolate has completely melted. Remove from the heat and stir in the coconut milk and rum (the rum is the key to a delicious flavor, but maybe not for kids!).
- Chill thoroughly, then freeze in an ice cream maker according to manufacturer’s instructions.
