Chocolate Sherbet
Using whole milk instead of the more traditional cream makes this frozen chocolate dessert lower in fat.
Ingredients
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8 ounces 70%-or-greater-cacao chocolate or bittersweet chocolate, chopped
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2 cups water
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2/3 cup sugar
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1/2 cup whole milk
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1 teaspoon vanilla
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1 ounce 70%-or-greater-cacao chocolate or bittersweet chocolate (optional)
Directions
1.
Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.
2.
Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturer's directions. Allow to firm up in freezer for 4 hours before serving.
3.
To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.
Nutrition information
Calories 151, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 6 mg, Carbohydrate 23 g, Fiber 1 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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