| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | May 1992 | 1 | servings | |
INGREDIENTS
| 5 | c | Milk |
| 1/3 | c | Instant espresso powder |
| 4 | tb | Cornstarch |
| 1 1/2 | c | Sugar |
INSTRUCTIONS
In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Gourmet May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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