Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/2 cup mini chocolate chips
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, and salt over medium heat until the sugar has dissolved and the mixture is smooth.
2. Remove the pan from the heat and stir in the peppermint extract.
3. Let the mixture cool to room temperature, then cover and refrigerate until chilled, at least 2 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. During the last few minutes of churning, add the mini chocolate chips.
6. Transfer the sherbet to a freezer-safe container and freeze until firm, at least 2 hours or overnight.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours or overnight
5. Temperature:
Medium heat for cooking the mixture
Serving size:
Makes about 1 quart of sherbet
Nutritional information:
Per serving (1/2 cup):
Calories: 360
Fat: 24g
Saturated Fat: 15g
Cholesterol: 80mg
Sodium: 160mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 30g
Protein: 3g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version.
- You can use semi-sweet chocolate chips instead of mini chocolate chips.
- You can use vanilla extract instead of peppermint extract for a classic chocolate chip flavor.
Variations:
- You can add chopped fresh mint leaves for a more intense mint flavor.
- You can add crushed candy canes for a festive touch.
- You can use white chocolate chips instead of regular chocolate chips for a different flavor.
Tips and tricks:
- Make sure the mixture is completely chilled before churning to ensure a smooth texture.
- If the mixture is too thick, you can add a little more milk to thin it out.
- You can use an immersion blender to make sure the mixture is completely smooth before chilling.
Storage instructions:
Store the sherbet in a freezer-safe container with a tight-fitting lid for up to 1 month.
Reheating instructions:
None, as this is a frozen dessert.
Presentation ideas:
Serve the sherbet in a chilled glass or bowl, topped with a sprig of fresh mint or a sprinkle of cocoa powder.
Garnishes:
Fresh mint leaves, crushed candy canes, whipped cream, chocolate shavings
Pairings:
This sherbet pairs well with hot cocoa or coffee.
Suggested side dishes:
None, as this is a dessert.
Troubleshooting advice:
- If the sherbet is too hard, let it sit at room temperature for a few minutes before scooping.
- If the sherbet is too soft, freeze it for a little longer.
Food safety advice:
Make sure to use pasteurized dairy products and wash your hands and equipment thoroughly before preparing the recipe.
Food history:
Sherbet is a frozen dessert that originated in the Middle East and was introduced to Europe in the 16th century. It typically contains fruit juice or puree, sugar, and water, but can also be made with dairy.
Flavor profiles:
This chocolate mint chip sherbet is rich and creamy with a refreshing mint flavor and bits of chocolate throughout.
Serving suggestions:
Serve this sherbet as a refreshing dessert after a heavy meal or as a sweet treat on a hot summer day.
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Taste: Chocolatey, Minty, Sweet, Refreshing