Mexican Chocolate Sherbert

I wasn’t sure if it was sherbert or sherbet – google told me both were acceptable.  In any case, I have been thinking about making this dessert for awhile.  It only has TWO ingredients, so there is no excuse not to whip up a batch right now.  It’s creamy, chocolatey, and I’m sure would be divine with some cinnamon cookies.

3 cups whole milk
3 tablets Mexican chocolate, chopped (I used Nestle Abuelita, which you can see in the photo – it is readily available at Mexican grocery stores)
In a medium saucepan over medium-high heat, whisk together the milk and chocolate until all the chocolate is melted and the liquid is a uniform color.
Pour into a bowl and set in an ice bath, whisking occasionally until cool.
Transfer to an ice cream maker and freeze according to manufacturers instructions.

4 Responses to “Mexican Chocolate Sherbert”

  1. 1 That Girl September 27, 2008 at 10:12 am

    2 ingredients? You’re right. It’d be a crime not to make this.

  2. 2 sweetteaintexas September 27, 2008 at 4:01 pm

    Well I just happen to have both of these items in my kitchen + my new ice cream maker. What a great/simple first use!

  3. 3 Steph September 27, 2008 at 9:59 pm

    You definitely can’t go wrong with chocolate and milk!

  4. 4 Katie October 7, 2008 at 12:54 pm

    may I just say…YUM! This looks delish.

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