Food recipes
Chocolate Sherbet (Ice Cream Maker Not Necessary)
Chocolate Sherbet (Ice Cream Maker Not Necessary) Ingredients: cocoa, dry powder, unsweetened sugars, granulated milk, buttermilk, fluid, cultured, lowfat Directions: In a small saucepan over medium heat, whisk cocoa,...
Chocolate Sherbet (Ice Cream Maker Not Necessary)
Ingredients:
cocoa, dry powder, unsweetened
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
Directions:
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.
Ingredients:
cocoa, dry powder, unsweetened
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
Directions:
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.