by Stephanie Zonis
This is an unusual dessert; I'm not sure I've seen anything else like it. It is a cocoa-based sherbet that uses buttermilk instead of regular milk or heavy cream. As buttermilk is one of my favorite liquids to use in a chocolate cake, I decided to see how it would work in a different system. The resulting sherbet has a tangy note mixed with flavors of chocolate, coffee, and orange.
You'll need an ice cream maker of at least one-quart capacity for this. Mine is an electric model made by Krups, and I love to work with it. It's an uncomplicated machine that does a great job making all kinds of ice creams and other frozen desserts. Note that the sherbet base should chill overnight before you churn it. This chilling allows the flavors to blend and the base to become very cold, which helps speed the churning process. If you wish, you can omit the liqueur, but it keeps the sherbet from freezing too hard and makes for a nicer texture. Because this is on the less-sweet side, it will probably find more favor with adults. As is the case with almost all homemade ice creams, sherbets, etc., this should be eaten within two to three days of churning.
1-1/2 c. granulated sugar
2/3 c. unsweetened Dutch process cocoa powder
3 Tbsp. nonfat dry milk powder
(the kind that reconstitutes with cold water—use the dry powder here)
2 Tbsp. instant coffee granules
2/3 c. boiling water
2 c. buttermilk
2 Tbsp. orange liqueur
Into large heatproof bowl, sift sugar, unsweetened cocoa powder, nonfat dry milk powder, and salt. Stir in instant coffee granules. Add about half of boiling water and whisk well till blended and smooth. Gradually whisk in remaining boiling water, then stir in buttermilk gradually with whisk. Strain into pitcher or liquid measuring cup of at least one-quart capacity (you'll have almost a quart of this base).
Chill till cold; cover tightly and chill overnight. Freeze in an ice cream freezer according to manufacturer's directions. When about three-quarters frozen, add liqueur, one tablespoon at a time. When done, pack into freezer carton; store in freezer until eaten. Eat within two to three days of churning.
Makes about one quart
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This page originally created in 1998 and modified October 2007
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