Serves: 6
Total Calories: 82
1 In a small saucepan, combine all of the ingredients. Bring to a simmer over medium heat. Cook, stirring constantly with a whisk, until blended and smooth, about 5 minutes.
2 Pour the mixture into a medium bowl. Cover and refrigerate until chilled.
3 Follow the manufacturer's instructions on your ice cream freezer, or freeze in shallow pans until firm but not hard, about 2 hours. Scrape the mixture into a mixer bowl and beat until smooth. Pack into a plastic container, cover, and store in the freezer. Serve within 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Sorbet recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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