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Milk Chocolate Sherbet
Remember ordering a "400" at the soda fountain? Well now you can have it frozen. Icy, almost a granita. You'll love it.
Method
Melt 2 oz. Baker's chocolate, add 1 cup whole milk, 1 ¾ cups sugar, 2 tablespoons vanilla extract, and 4 cups water. Mix thoroughly and freeze in the freezer section of your refrigerator in a shallow rectangular cake pan, stirring every 20 minutes with a fork until frozen.
