1/3 cup instant espresso powder
4 Tbsp. cornstarch
1-1/2 cups sugar
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
Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture.
mixture cool to room temperature, chill it, covered, until it is
cold, and freeze it in an ice-cream freezer according to the
Ice Cream Recipe Provided By
Razzle Dazzle Recipes