Cappuccino Gelato 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. 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. |
Ice Cream Recipe Provided By
Razzle Dazzle Recipes