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Ingredientes
- 350 gm Couverture Chocolate - white, dark, bitter-sweet or possibly lowfat milk
- 2/3 c. glucose
- 100 ml Frangelico
- 2 c. hot water
Direcciones
- Heat chocolate and glucose in a double boiler or possibly very gently in a microwave oven.
- Stir till smooth then whisk in the hot water and Frangelico.
- Cold thoroughly in the refrigerator then churn in ice cream machine.
- Alternatively, this can be made without an ice-cream machine and the results will still be delicious but not quite as smooth in texture. To make this sorbet without an ice-cream machine, transfer the mix to a stainless steel bowl and freeze for one hour. Remove from the freezer and beat thoroughly, mixing in any frzn bits from around the edge. Return to the freezer for a further hour then remove and mix well as before. Continue in this fashion till the mix is slushy and almost frzn then allow to freeze undisturbed. Transfer to a freezer container and store for no longer than one week.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 474g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
