Chocolate-cinnamon SherbetCHOCOLATE-CINNAMON SHERBET
 

    1-1/4 cups cocoa powder 
    2 cups sugar 
    2 teaspoons ground cinnamon 
    2 pinches freshly ground black pepper 
    2 pinches freshly ground nutmeg 
    2 cups water 
    24 fluid ounces evaporated milk 
    2 tablespoons (1 ounce) vanilla extract 
  In a saucepan, mix the cocoa, sugar, cinnamon, pepper and nutmeg. Whisk in the 
  water and bring to a boil, continuing to whisk to break up lumps and prevent 
  burning. Lower heat and simmer for 2-3 minutes, unti the sugar, is completely 
  dissolved. Remove from heat and add the milk and vanilla; let cool.
  When the mixture reaches room temperature, place in ice-cream maker and freeze 
  according to directions. If a firmer texture is desired, remove from freezer, 
  place in a dish, cover and freeze longer.
  YIELD: 12 servings.
   

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  Chuck Taggart   (e-mail chuck)