Razzle Dazzle Recipes - Ice Cream Recipes
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

Coconut Sauce:
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 and freeze.

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 rum.

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