Cappuccino Gelato

Name: Cappuccino Gelato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps cornstarch; 2 larges egg yolks, lightly beaten; 177 milliliters fat-free half-and-half; 2 Tbsps instant espresso granules or 4 tablespoons instant coffee; 591 milliliters 2% reduced-fat milk; 0 teaspoons salt; 397 grams fat-free sweetened condensed milk; 2 teaspoons vanilla extract

Cappuccino Gelato requires roughly 45 minutes from start to finish. This recipe serves 8. One portion of this dish contains around 8g of protein, 7g of fat, and a total of 240 calories. It is a good option if you're following a gluten free and vegetarian diet. If you have salt, egg yolks, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Corn Starch

Espresso

Milk

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Egg Yolk