Ingredients
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1
-
3/4
-
2
-
2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Mexican Sp(Iced) Chocolate Sorbet, A lot of people have ice cream makers collecting dust in their basement Go ahead and get it out You know you want to Cook time is chill and freeze time , So easy to make this great chocolate dessert & although I did use just the smallest amount of cayenne, it was enough to notice &, surprisingly, we enjoyed it! I also doubled the amount of chocolate, splitting it half & half between the dark & semisweet! Very, very nice, & a definite keeper of a recipe! [Tagged, made & reviewed in the current Comfort Cafe under the theme Annacia’s All Mexed Up!]
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Steps
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1
Done
|
Combine the Sugar and Cocoa in a Saucepan to Get Rid of Lumps. Stir in 2 Cups of Water or Milk and Put It Over Medium-High Heat. (feel Free to Make Part of This Coffee If You Like ( *whistles Innocently*) |
|
2
Done
|
Bring to a Simmer and Cook For 2 Minutes. Take Off Heat and Stir in the Chocolate. Stir Until Its Melted. |
|
3
Done
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Let the Mixture Cool, and Then Refrigerate Until Cold. |
|
4
Done
|
Pour Into Ice Cream Maker and Freeze According to Manufacturers Directions. the One used Was So Easy: Pour in, Turn on, Wait For Magic to Happen. |
|
5
Done
|
Store in Freezer For Extra Firmness. |
