Mexican “hot Chocolate” Sorbet Recipe
w/ Cocoa Nib Magic Shell
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Ingredients
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Sorbet Ingredients
Method
Sorbet Directions
- 1
Prepare the Sorbet Base
In a medium saucepan, combine whole milk, heavy cream, sugar, cocoa powder, cinnamon, cayenne, and salt. Heat over medium heat until the mixture is hot but not boiling, stirring often.
- 2
Chill the Mixture
Remove from heat and let it cool for about 30 minutes, then refrigerate for at least 2 hours or until completely chilled.
- 3
Churn the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze the Sorbet
Transfer the sorbet to a lidded container and freeze for at least 4 hours or until firm.
