Chocolate Coffee Sorbet
|Chocolate ice cream||1 1⁄2 Cup (24 tbs)|
|Brewed strong coffee||1⁄2 Cup (8 tbs) (Fresh)|
|Grated ginger root||1 Teaspoon|
|Brown sugar||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
1. Place all ingredients in a food processor bowl or blender container. Cover and process or blend till smooth. Pour mixture into an 8 x 8 x 2-inch baking pan. Cover and freeze for 2 to 3 hours or till almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer till smooth but not melted. Return to pan. Cover and freeze till firm.