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Mocha Sherbet

Source of Recipe

From "The Perfect Scoop" by David Lebovitz


Recipe Introduction

"This frozen delight is perfect in the summer when you need a brisk perk-me-up. It combines two of my favorite flavors, coffee and chocolate, in one scoop. Although, to be honest, I can never stop myself at just one."

List of Ingredients

◦ 2 � cups very strongly brewed top-quality coffee
◦ � cup sugar
◦ 6 tablespoons unsweetened Dutch-process cocoa powder
◦ Pinch of kosher or sea salt
◦ � cup whole milk


Recipe

Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a low boil and allow it to boil for 30 seconds, whisking constantly. Remove it from the heat and stir in the milk.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart




❧ Perfect Pairing:

To make a Mocha Freeze, for each serving, put two scoops of Mocha Sherbet in a blender along with � cup very strongly brewed coffee or espresso, 1 � tablespoons sugar, and three ice cubes. Blend until almost smooth. Pour into a glass, and top with whipped cream and shaved chocolate.