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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 12 minutes; Cook: 10 minutes; other: 8 hours and 30 minutes Ingredients:
2 1/2 tablespoons cornstarch |
2 tablespoons instant espresso granules or 4 tablespoons instant coffee |
2 1/2 cups 2% reduced-fat milk |
2 large egg yolks, lightly beaten |
1 (14-ounce) can fat-free sweetened condensed milk |
3/4 cup fat-free half-and-half |
2 teaspoons vanilla extract |
1/4 teaspoon ground cinnamon (optional) |
1/8 teaspoon salt |
Directions:
1. Combine cornstarch and espresso granules in a large saucepan; gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually whisk about one-fourth of hot coffee mixture into egg yolks, and add to remaining hot coffee mixture, whisking constantly. Cook over medium-low heat 2 minutes or until a thermometer reaches 160°, stirring constantly. Remove from heat.
2. Pour coffee mixture into a bowl; stir in sweetened condensed milk and remaining ingredients. Cover and chill 8 hours or overnight.
3. Pour mixture into the freezer can of 4-quart ice-cream freezer, and freeze according to manufacturer's instructions.
4. Gelato (jeh-LAH-toh) is the Italian word for ice cream.
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