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Chocolate Sherbet

Makes: 12 to 16 servings
Prep 25 mins Freeze 4 hrs
Chocolate Sherbet
  • 8  ounces  70%-or-greater-cacao chocolate or bittersweet chocolate, chopped
  • 2  cups  water
  • 2/3  cup  sugar
  • 1/2  cup  whole milk
  • 1  teaspoon  vanilla
  • 1  ounce  70%-or-greater-cacao chocolate or bittersweet chocolate (optional)

1. Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.

2. Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Allow to firm up in freezer for 4 hours before serving.

3. To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.

Nutrition Facts (Chocolate Sherbet)
  • Servings Per Recipe 12,
  • cal. (kcal) 151,
  • Fat, total (g) 6,
  • chol. (mg) 2,
  • carb. (g) 23,
  • fiber (g) 1,
  • pro. (g) 1,
  • sodium (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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