This frozen delight is perfect in the summer when you need a brisk perk-me-up. It combines two of my favorite flavors, coffee and chocolate, in one scoop.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 2
To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1 1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream (page 170).
