Cappuccino Gelato

Prep: 12 minutes; Cook: 10 minutes; other: 8 hours and 30 minutes

Coffee-flavored Italian ice cream is a treat for the taste buds. One spoonful of this soft-serve treat is all it takes to show you why it's a favorite in Southern Italy.


8 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 219
Fat 2.9 g
Satfat 1.5 g
Protein 7.7 g
Carbohydrate 39.1 g
Cholesterol 64 mg
Iron 0.2 mg
Sodium 161 mg
Calcium 248 mg


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


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.

Gelato (jeh-LAH-toh) is the Italian word for "ice cream."

Caroline Grant,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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