| 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
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Converted by MM_Buster v2.0l.
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