I wasn’t sure if it was sherbert or sherbet – google told me both were acceptable. In any case, I have been thinking about making this dessert for awhile. It only has TWO ingredients, so there is no excuse not to whip up a batch right now. It’s creamy, chocolatey, and I’m sure would be divine with some cinnamon cookies.
3 cups whole milk
3 tablets Mexican chocolate, chopped (I used Nestle Abuelita, which you can see in the photo – it is readily available at Mexican grocery stores)
In a medium saucepan over medium-high heat, whisk together the milk and chocolate until all the chocolate is melted and the liquid is a uniform color.
Pour into a bowl and set in an ice bath, whisking occasionally until cool.
Transfer to an ice cream maker and freeze according to manufacturers instructions.