Mexican Chocolate Sherbert


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.
Blog Widget by LinkWithin

No comments yet to Mexican Chocolate Sherbert

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery