Cappuccino Gelato Recipe

• 5 c. lowfat milk
• 1/3 c. instant espresso pwdr
• 4 Tbsp. cornstarch
• 1 1/2 c. sugar

1. In a small bowl whisk 1/2 c. of the lowfat milk, scalded, into the espresso pwdr, whisking till the pwdr is dissolved.
2. In another small bowl stir 1/2 c. of the remaining lowfat milk into the cornstarch, stirring till the
3. cornstarch is dissolved.
4. In a large heavy saucepan combine the remaining 4 c. lowfat milk and the sugar and bring the mix just to a boil, stirring till the sugar is dissolved.
5. Stir the cornstarch mix, whisk it into the lowfat milk mix, and simmer the mix, whisking, for 2 min.
6. Whisk in the espresso mix.
7. Let the mix cold to room temperature, refrigerateit, covered, till it is cool, and freeze it in an ice-cream freezer according to the manufacturer's instructions.
8. Makes about 1 qt.

milk, instant espresso, cornstarch, sugar

Taken from cookeatshare.com/recipes/cappuccino-gelato-99342 (may not work)