Mocha Sherbet
Cows on the beach! Reading “I love yoouuuu!” in French.
I love this glass.
Normally, I buy the good Maille mustard at the stinky stinky Franprix, but when I saw these little cartoon cow glasses, filled with the most cheapo mustard on the shelf, I couldn’t resist. So I bought two. Sometimes I drink wine out of them because they make me smile. I also use them for ice cream and other cold things, like this super-fabulous mocha sherbet, a recipe that I saw on Saveur.com not long ago, and then realized I already had in David Lebovitz’s book, The Perfect Scoop.
My pal, Lisa, who lives in Austin and posts the most amazing recipes on her blog, Lisa is Cooking, saw the recipe, too, and tweeted about it, so we both decided that we should make the Mocha Freeze — which is what you get when you take this recipe, and blend it with some coffee, sugar and ice (and post a beautiful photo, like she did). I was going to make this, too, really I was, but I ended up eating almost all of the sherbet, and this little bit in the cow glass was all that there was left, so I figured that I’d better take a photo — and eat it — before it was all gone.
I hadn’t made a mocha or chocolate sherbet before, and I didn’t know if I was going to like it, because there’s not that much milk in the recipe – but whooboy, if you like chocolate (and I do), then this is just the thing for the hot days of summer. Do you see how dark this sherbet is? The color of tar. That’s chocolatey goodness, through and through.
Five moos. (Mocha sherbet, Je t’aimeuuu!)
Mocha Sherbet
Adapted from David Lebovitz’s “The Perfect Scoop”
560 ml/2 1/2 cups strong coffee or espresso (I used French press)
150 grams/3/4 cup sugar
50 grams/6 tablespoons unsweetened cocoa powder
¼ teaspoon cinnamon (I added this to cowgirlify – I love chocolate and cinnamon together)
pinch salt
180 ml/3/4 cup whole milk
In a medium sauce pan, over medium heat, whisk together all of the ingredients except the milk. Let it come to a boil, and after 30 seconds, remove from heat, and stir in the milk. Let cool and put in the fridge. When ready, freeze in your ice cream maker.
