My feelings toward cookie dough are well documented. In short, I like it a lot. It isn’t just cookie dough either; it’s anything made in the mixer and not in its final form, which means that also includes frosting and all manner of batters.
But somehow, on Saturday, I made muffins, snickerdoodle dough, frosting, and chocolate sorbet without overeating even a little. I was some kind of self-control expert! So I was extra surprised on Sunday when I ate enough chocolate sorbet to put me over that edge of too much. Chocolate sorbet? Who knew?
It snuck up on me, I think, because chocolate sorbet seems like it should be so rich and indulgent, but it’s also refreshing and light. It’s easy to justify one more little scoop, because there’s no butter or cream. It’s just sugar and milk, and heck, chocolate – everyone knows chocolate is good for you. There’s no need for self-control! Except for all the sugar, of course, not to mention the fat in the chocolate. Healthwise, though, it could be a lot worse – it could be cookie dough.
Steph chose this for Tuesdays with Dorie; she has the recipe posted. Other than adding a pinch of salt and a dribble of vanilla, I followed it as written, but my sorbet is definitely grainy. Maybe I should have whisked more or even given it a whirr in the blender.