Cappuccino Gelato Recipe

1. 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. 2

   In another small bowl stir 1/2 c. of the remaining lowfat milk into the cornstarch, stirring till the

3. 3

   cornstarch is dissolved.

4. 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. 5

   Stir the cornstarch mix, whisk it into the lowfat milk mix, and simmer the mix, whisking, for 2 min.

6. 6

   Whisk in the espresso mix.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.