Cappuccino Gelato

I have not tried this recipe. I got it from a recipe chat board.

• Ready In: 15 mins
• Serves: 6-8
• Yields: 1 quart

Ingredients

• 5  cups milk
• 1⁄3 cup instant espresso powder
• 4  tablespoons cornstarch
• 1 1⁄2 cups sugar

Directions

1. In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved.
2. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved.
3. In a large heavy saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved.
4. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes.
5. Whisk in the espresso mixture.
6. 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.