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.
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
How to Make It
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.
Pour coffee mixture into a bowl; stir in sweetened condensed milk and remaining ingredients. Cover and chill 8 hours or overnight.
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."