Best Orangy Orange Sherbet With Chocolate Sauce Recipes

ORANGE SHERBET

Steps:

• In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
• Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

ORANGE CHOCOLATE SAUCE

Steps:

• In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
• Remove from heat & let cool.
• When cooled, remove zest & cook over metium heat just until hot.
• Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
• Whisk until smooth, then add butter & whisk again until smooth.
• If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
• Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.

ORANGY-ORANGE SHERBET WITH CHOCOLATE SAUCE

Steps:

• In a medium bowl, stir sherbet, 1/4 cup liqueur and orange rind until well blended. Cover and freeze overnight.Cut rind from oranges, removing all white pithy material. Slice oranges thinly and sprinkle with 2 tablespoons liqueur. Cover and refrigerate.To serve, arrange orange slices on eight dessert plates. Top each with a scoop of sherbet. Pour about 1 1/2 tablespoons of the sauce over each serving.

EASY CHOCOLATE SHERBET

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.

ORANGE SHERBET CHOCOLATE CHIP PIE

Steps:

• In a medium bowl, mix together sherbet and 3/4 cup of the chocolate chips.
• Fold in 2 cups non-dairy whipped topping; spread into crust and freeze 2 hours.
• Prior to serving, sprinkle remaining chocolate chips and garnish with reserved whipped topping.