Chocolate Sherbet
alt.food.fat-free/Shel Belinkoff (1995)

This is a recipe I've been using for some time to make a chocolate sherbet. You can certainly play with the ingredients a little to suit your own taste, but the recipe really satisfies me as is.

Here's a delicious, low fat, low calorie way to enjoy your chocolate. I've made this with several types of cocoa and discovered that there is a substantial taste and quality difference between brands. My suggestion for this recipe are: Peet's, Cocolat, Bensdorpf or Perniggoti brands. This is an excellent way to get a cool soothing chocolate taste when the weather is hot.

1/4 cup sifted unsweetened cocoa
6 Tbsp sugar
1/4 cup hot water
1 cup low fat or "lite" milk at "room" temperature

Combine the cocoa powder and sugar in a small saucepan and stir in a little bit of the hot water to form a smooth paste. Then stir in the remaining water and continue stirring and cooking over low heat until the sugar is dissolved and the mixture is warm. Remove from the heat and stir in the milk.

Pour into a shallow pan or ice cube tray and freeze until hard, for several hours or overnight. Break up the frozen mixture in a blender or food processor. Process with 2 Tbsp of cold water until smooth and lightened in color. Scrape into a pan or bowl, cover tightly and freeze.

This might be simple to make using a Donvier or other similar ice cream maker.