Dessert: Chocolate Chai Sherbet Recipe | Myrecipes

NOTES: Liquid chai is available in many supermarkets and natural-foods stores.Prep and cook time: About 20 minutes, plus at least 6 hours to chill and freeze.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chocolate Chai Sherbet Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 1/2 cups chai tea (see notes)
1/4 cup sugar
8 ounces chopped bittersweet chocolate
3/4 cup half-and-half
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves

Instructions

In a 3- to 4-quart pan over high heat, stir chai tea and sugar until boiling. Remove from heat. Whisk in chocolate, cover, and let stand 10 minutes. Uncover; whisk to combine. Whisk in half-and-half and the cinnamon, cardamom, and cloves. Cover and chill until cold, at least 3 hours or up to 1 day.
Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
Nutritional analysis per 1/2 cup.

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