Razzle Dazzle Recipes - Ice Cream
Bittersweet Chocolate Sherbet Recipe
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Bittersweet Chocolate Sherbet
2 C. water
1/2 C. sugar
1/2 C. light corn syrup
3 oz. unsweetened chocolate, finely cut
1/3 C. alkalized (Dutch-process) cocoa powder
1 C. coconut cream, such as Coco Lopez
1 C. milk
4 egg yolks
1 t. vanilla
2 T. white rum
To prepare Sherbet, bring water, sugar and corn syrup to boil.
Remove from heat. Add finely cut chocolate and let stand 2 minutes,
then whisk smooth. Sift cocoa powder through very fine strainer into
bowl. Whisk syrup mixture into cocoa a little at a time to prevent
lumps. Strain mixture.
Cool sherbet mixture and freeze in ice cream maker according to
manufacturer's directions. Place sherbet in plastic container, cover
To prepare Coconut Sauce, in saucepan bring coconut cream and milk
to boil. Beat yolks in bowl and beat in 1/3 of milk mixture. Return
remaining milk mixture to boil and beat in yolk mixture. Continue
beating over medium heat until slightly thickened. Do not allow to
boil. Strain sauce into bowl and let it cool. Stir in vanilla and
To serve, scoop sherbet into chilled glasses. Pour few tablespoons
of sauce over top.
Makes about 6 servings.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes