• 5 cups Milk
• 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
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.
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.
Makes about 1 quart
Hearty Chicken Noodle Soup
Cheesy Potato & Broccolini Mash
Homemade Lemon Bars
Refried Bean Soup
Heat milk, morsels, coffee granules and honey in medium saucepan over medium heat, stirring constantly, for ...
Process creamer, sugar, coffee granules, cocoa and almond extract in ...
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or ...