Mocha sherbert

I have fond sherbert memories from childhood. What? Most people don’t have food memories? Oh honey, I do. I’ve always loved food (perhaps a bit too much? Hello, gym membership!) But the sherbert from my childhood was always that stuff that came for $2 in the little plastic container and was so orange in color that it most certainly did not come that way in nature. Granted, this fantastically fake orange sherbert made one of my still-all-time-favorite things, sherbert punch. Every year on New Years Eve my mom would make a batch of this sherbert punch. It’s still one of my favorite New Years Eve rituals.

This sherbert is more like Sherbert for grown-ups. Espresso and chocolate! Heck yeah! Not to mention, it’s milk instead of heavy cream so you can eat half the batch without feeling guilty. Or at least I did. Perhaps that gym membership is coming just in time….

Mocha Sherbert
print this recipe

Ingredients:
2 1/4 C brewed espresso or coffee (I did espresso beans in the coffee maker for a really strong coffee)
3/4 C sugar
6 T. dutch-process cocoa powder (I used Hershey’s Special Dark)
pinch of salt
3/4 C whole milk

Directions:

Combine the coffee, sugar, cocoa and salt in a large sauce pan. Bring the mixture to a boil. Whisk constantly while the mixture boils for 3o seconds.

Remove the pan from heat and stir in the milk. Let the mixture cool, then chill completely in the refrigerator. Once cooled, freeze in your ice cream maker according to manufacture directions, then place in the freezer. Or eat half of the batch. Whichever works for you.

Source: The Perfect Scoop by David Lebovitz