Ingredients for Cinnamon Chocolate Sherbet
- Cocoa Powder
- 1 cup granulated sugar
- Ground Cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup water
- Evaporated Milk
- Vanilla Extract
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How to Make Cinnamon Chocolate Sherbet
- In a medium saucepan, whisk together 1/4 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Gradually whisk in 1 cup of water until smooth.
- Bring the mixture to a boil over medium heat, whisking constantly.
- Reduce heat to low and simmer for 2-3 minutes, or until the sugar is completely dissolved and the mixture is smooth. Continue whisking to prevent burning and break up any lumps.
- Remove from heat and stir in 2 cups of whole milk (or milk alternative) and 1 teaspoon of vanilla extract.
- Let the mixture cool completely to room temperature. This is crucial for optimal ice cream maker performance.
- Once cooled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-30 minutes.
- After churning, transfer the sherbet to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
270g
Fat
36g
Carbs
30g
