Chocolate Sherbet

1. 1

   In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.

2. 2

   Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.

3. 3

   Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using.

4. 4

   Stir in the other half of the milk.

5. 5

   Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.

6. 6

   Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.

7. 7

   Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.

* Per serving · 4 servings · Values may vary.

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