Prep 3 mins
Cook 12 hrs
Wow! Here's a recipe for an awesome sherbet ! That's for me! Cool, refreshing, delicious! What could be better? Try this with my sooooooo good Espresso Angel Food Cake! I usually make a couple or three batches when I know I'm going to be having guests. Three's no harder than one! I truly hope you will try this and let me know what you think. I have not tried this with a sugar substitute, yet. Note:The times will differ greatly, because it will depend on if you use an ice cream maker or not. So for the sake of the computer, I will approximate, and the temperature will differ also.
- In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tablespoons water to form a smooth paste. Add another 2 tablespoons water; stir until mixture is warm and sugar dissolves. Remove from heat; stir in milk.
- Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan, or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tablespoons water to smooth mixture if necessary.
- Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.
this is great I didn't use the ice cream maker I just froze in a pan, the texture was not as smooth as making it in a ice cream maker however it is a great cool chocolate treat, for our tastes it needed more sugar, will make again, thanks for sharing Di!