Cappuccino Gelato

• 2 1/2 tablespoons cornstarch
• 2 tablespoons instant espresso granules or 4 tablespoons instant coffee
• 2 1/2 cups 2% reduced-fat milk
• 2 large egg yolks, lightly beaten
• 1 (14-ounce) can fat-free sweetened condensed milk
• 3/4 cup fat-free half-and-half
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon (optional)
• 1/8 teaspoon salt

1. Combine cornstarch and espresso granules in a large saucepan; gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually whisk about one-fourth of hot coffee mixture into egg yolks, and add to remaining hot coffee mixture, whisking constantly. Cook over medium-low heat 2 minutes or until a thermometer reaches 160u0b0, stirring constantly. Remove from heat.
2. Pour coffee mixture into a bowl; stir in sweetened condensed milk and remaining ingredients. Cover and chill 8 hours or overnight.
3. Pour mixture into the freezer can of 4-quart ice-cream freezer, and freeze according to manufacturer's instructions.
4. Gelato (jeh-LAH-toh) is the Italian word for "ice cream."

cornstarch, espresso granules, milk, egg yolks, condensed milk, vanilla, ground cinnamon, salt

Taken from www.myrecipes.com/recipe/cappuccino-gelato (may not work)