White Chocolate Sherbet Recipes

Steps:

• In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
• Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

Steps:

• Prepare a large ice-water bath; set aside.
• In a medium saucepan, bring milk, 2/3 cup water, vanilla bean, and sugar almost to a boil. Remove from heat and whisk in white chocolate until melted. Strain through a fine-mesh sieve into a medium bowl set over the ice-water bath. Stir occasionally until mixture has chilled, about 10 minutes.
• Pour mixture into the bowl of an ice cream maker and freeze sherbet according to the manufacturer's instructions. Transfer to a covered container and freeze at least 2 hours and up to 3 days. Let sherbet soften slightly at room temperature for 10 minutes before serving if it seems too hard. Serve topped with strawberry mash, if desired.

Steps:

• In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.
• Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.
• Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.
• Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.
• Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.
• Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.