JULY 1999

White Chocolate Bavarian Cream

Sunset Sorbet with White Chocolate Sauce

Darrell's Cafe Arabe (Arabian Coffee)

Mocha Buttermilk Sherbet

Sweet Spot


Mocha Buttermilk Sherbet

Tips: A tangy, cocoa-based sherbet flavored with orange and coffee, this requires an ice cream maker of at least one quart capacity. Because this is on the less-sweet side, it is probably better for adults than for children. You can omit the liqueur if you wish, but it helps to keep the sherbet from freezing too hard and makes for a nicer texture. You must chill the base overnight before using it, so plan accordingly. This should be eaten within 2 to 3 days of churning.

  • 1-1/2 cups granulated sugar
  • 2/3 cup unsweetened Dutch process cocoa powder
  • 3 Tbsp. instant nonfat dry milk powder
  • Pinch salt
  • 2 Tbsp. instant coffee granules
  • 2/3 cup boiling water
  • 2 cups buttermilk
  • 2 Tbsp. orange liqueur

Into large heatproof bowl, sift sugar, cocoa powder, nonfat dry milk powder, and salt. Stir in coffee granules. Add about half of boiling water and whisk until well-blended and smooth. Gradually whisk in remaining boiling water, then buttermilk. Strain into pitcher or liquid measuring cup of at least 4-cup capacity (you'll have almost 4 cups of this base). Chill until cold; cover tightly and chill overnight.

Freeze in an ice cream maker according to manufacturer's directions. When about three-fourths frozen, add liqueur, one tablespoon at a time. When done, quickly pack into freezer carton. Store in freezer until serving time.

About one quart

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