White Chocolate Sherbet Recipes

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EASY CHOCOLATE SHERBET



Easy Chocolate Sherbet image

Sherbet? Chocolate? Sounds weird but tastes delicious. It's something really luxurious for chocolate lovers. Serve garnished with mint leaf, orange peel strips, or strawberries.

Provided by Mary the Monkey

Categories     Desserts     Frozen Dessert Recipes

Time 2h5m

Yield 8

Number Of Ingredients 4

1 cup sugar
¾ cup unsweetened cocoa powder
1 ½ cups water
2 tablespoons amaretto (almond flavored liqueur)

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.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 31.2 g, Fat 1.1 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 3.3 mg, Sugar 26.8 g

CHOCOLATE SORBET



Chocolate Sorbet image

Provided by Ina Garten

Categories     dessert

Time 3h20m

Yield 3 servings

Number Of Ingredients 8

1 cup sugar
1/2 cup very good cocoa powder (recommended: Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
11/2 tablespoons coffee liqueur (recommended: Tia Maria)

Steps:

  • In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
  • Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

WHITE CHOCOLATE SHERBET



White Chocolate Sherbet image

Pastry chef Gale Gand shares this recipe for white chocolate sherbet from her cookbook "Chocolate and Vanilla."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

1 1/2 cups whole milk
1 vanilla bean, halved lengthwise, or 1 tablespoon vanilla-bean paste
1 tablespoon sugar
8 ounces white chocolate, chopped
Strawberry Mash, for serving (optional)

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.

CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SHERBET



Chocolate Bread Pudding with White Chocolate Sherbet image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 6 servings

Number Of Ingredients 16

1/2 recipe brioche or 1/2 large bakery challah (about 8 ounces bread)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
1 vanilla bean, split lengthwise
6 ounces semisweet chocolate, chopped
6 eggs
1 cup granulated sugar
1 cup dried cherries
Confectioners' sugar
White chocolate sherbet, recipe follows
3 ounces white chocolate
1/4 cup sugar
1 1/2 cups milk
3/4 cup water
1/2 vanilla bean, split

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the crusts off the bread and cut into 1-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
  • In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 minutes. Add the chopped chocolate and whisk until it melts completely.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes and dried cherries, toss well, and let soak until almost all liquid is absorbed, about 30 minutes. Fold the mixture occasionally to ensure even soaking.
  • Divide the soaked bread among 6 ungreased individual baking dishes or 1 large baking dish. Arrange the puddings in a hot water bath. Bake until set and browning on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar and with the White Chocolate Sherbet.
  • White Chocolate Sherbet: Place all the ingredients in a bowl over hot water and whisk to melt the chocolate and until smooth. Strain, then chill. Spin according to ice cream maker's instructions.

CHOCOLATE SHERBET (ICE CREAM MAKER NOT NECESSARY)



Chocolate Sherbet (Ice Cream Maker Not Necessary) image

Wow! Here's a recipe for an awesome sherbet ! That's for me! Cool, refreshing, delicious! What could be better? Try this with my sooooooo good recipe#300914! I usually make a couple or three batches when I know I'm going to be having guests. Three's no harder than one! I truly hope you will try this and let me know what you think. I have not tried this with a sugar substitute, yet. Note:The times will differ greatly, because it will depend on if you use an ice cream maker or not. So for the sake of the computer, I will approximate, and the temperature will differ also.

Provided by FLUFFSTER

Categories     Frozen Desserts

Time 12h3m

Yield 2 serving(s)

Number Of Ingredients 3

1/4 cup sifted unsweetened cocoa powder
6 tablespoons sugar
1 cup low-fat milk

Steps:

  • In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tablespoons water to form a smooth paste. Add another 2 tablespoons water; stir until mixture is warm and sugar dissolves. Remove from heat; stir in milk.
  • Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan, or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tablespoons water to smooth mixture if necessary.
  • Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.

Nutrition Facts : Calories 222.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.1, Sodium 55.9, Carbohydrate 49.7, Fiber 3.6, Sugar 44.3, Protein 6.2

CHOCOLATE SHERBET



Chocolate Sherbet image

This recipe is from David Lebovitz's blog and can be found here >>> http://www.davidlebovitz.com/archives/2009/06/chocolate_sherbet.html

Provided by Roxanne J.R.

Categories     Frozen Desserts

Time 1h5m

Yield 3/4 quart

Number Of Ingredients 7

2 cups milk (whole, low, or non-fat)
1/2 cup white sugar
1 pinch salt
1/2 cup unsweetened cocoa powder
4 ounces chocolate (bittersweet or semi-sweet, chopped)
1/4 teaspoon vanilla extract
2 tablespoons coffee-flavored liqueur (optional)

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.

Nutrition Facts : Calories 1825.2, Fat 110.8, SaturatedFat 68.4, Cholesterol 91.1, Sodium 574, Carbohydrate 240, Fiber 44.1, Sugar 135.8, Protein 52.1

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