Serious Eats: Recipes

Iced Coffee and Almond Sherbet

[Photograph: Max Falkowitz]

This sherbet is only as good as the iced coffee that goes into it, so use the best you can get or make. Once you've managed that, this recipe comes together in less than ten minutes and is churned in another twenty.

The gelatin isn't strictly required, but it does help a bit with scoopability. If you want a richer product, substitute half-and-half or heavy cream for the milk.

As is the case with many water ices, this is best if left to sit on the counter ten to fifteen minutes before serving, lest you want to attack it with an ice pick instead of an ice cream scoop.

Printed from http://www.seriouseats.com/recipes/2011/06/iced-coffee-and-toasted-almond-sherbet-italian-ice-recipe.html

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