David Lebovitz's Chocolate Sorbet

Hi Tota, I usually make ice cream in the Jeni Britton Bauer style (eggless, with cream cheese, corn syrup, and cornstarch) for texture and scoopability issues. I read about how to replace sugar with corn syrup and that's how I came up with the amounts. In retrospect, 3/4c of corn syrup is probably too much. I am looking at revisiting the amounts. Karo Light Corn Syrup is the standard in candy making, and as I understand, is not the same as High Fructose Corn Syrup. Here's an article that discusses Jeni's ice cream method and the use of corn syrup: https://www.craftsy.com/blog/2014/08/recipe-for-homemade-ice-cream/
I'd be happy to hear your thoughts. And thanks for letting me know your sorbet was creamy. I will also try it with all sugar.

Karo light contains no fructose- it is simply glucose syrup with (for reasons mysterious to me) tiny amounts of vanilla and salt added. Glucose is considerably less sweet than sucrose and binds water just as effectively, thus helping prevent large crystals from forming. It's a great shame that this product has been tarred by the controversy surrounding high fructose corn syrup; it's simply not the same thing.

Actually, it binds water twice as effectively as sucrose; sucrose is a disaccharide and uses up one of its bonds bonding sucrose to fructose.

Corn syrup is disgusting and incredibly unhealthy- Americans are obsessed with sugary chemical substitutes. Saba - David has been living in Paris for years and I promise you that Europeans would never touch corn syrup with a ten foot rod. Try Grand Marnier if you want to play around with consistency but stay away from the horror that is fed to the American masses aka high fructose corn syrup *shudder-*

There is a difference between 'corn syrup' & 'high fructose corn syrup'.

Actually David Lebowitz seems pretty okay with corn syrup in moderation. You do you!

https://www.davidlebovitz.com/why-and-when-to-use-or-not-use-c/

Not only that, the objections to high fructose corn syrup are somewhat dubious. It is basically the same as invert sugar (sucrose), which separates the fructose and glucose that make up table sugar; bonds that are broken down in the digestive process at any rate. Thus it's the same as far as sugars as Golden syrup or refiners' syrup, and- if your objection is to high levels of fructose- would be preferable to honey. Remaining objections have to do with the fear that harmful chemicals will somehow be included from GMO corn, for which there is absolutely no available evidence.

It was not the sugar but the chocolate that would not break down. It was like little fat globules. I melted it, put it in a blender and refroze it yesterday. I'll see what it's like today. Thank you!

This recipe includes no stabilizers or emulsifiers except for whatever lecithin is in the chocolate, and no fat except for the cocoa butter, so the type of chocolate could make a difference. Also, overworking fats can cause fat molecules to bond together into globules (that's how butter is made), so the blender step should be done with caution.