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