Chocolate Sherbet 3/4 cup sugar 1/2 cup hot water 2 cup milk 4 tablespoons cold water Pour into a 7" x 11" baking dish, cover, and freeze for 3 to 4 hours, or until hard. Break up the frozen mixture and place in a food processor that has been fitted with its steel cutting blade, or in a blender, along with the cold water. Process for 2 to 3 minutes, or until smooth and light-colored. Pour into an airtight container, seal, and freeze for at least two hours, or until set. |
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