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Chocolate Sherbet




Source of Recipe


unknown


List of Ingredients




2 cups half and half
3/4 cup water
1 1/4 cup sugar
1 cup unsweetened cocoa
2 T. coffee liqueur, such as Tia Maria or Kahlua (optional)


Recipe



IN a small pan, bring the half and half, water land sugar to a simmer. Remove
from the heat and whisk in the cocoa and coffee liqueur, if using, until
completely dissolved. Strain, then set aside to cool. Transfer to an ice cream
maker and freeze according to manufacturer's instructions. Put the finished
sherbet in a storage container and freeze until firm.
To make Pops: Any of the previous sherbet recipes can be made into pops or
bars with a mold kit. To make sherbet pops without a mold, pack your sherbet
into 3 oz. paper or plastic cups. Insert an ice cream stick and freeze. When
ready, just peel off the paper. You can also freeze mini pops in an ice cube tray.
Remember that the process of scooping aerates and softens sherbets. Your pops
and bars will be much firmer and possibly a bit icy.