Cappuccino Gelato

Ingredients

• 2.5 tablespoons cornstarch 
• 2 large egg yolks lightly beaten
• 0.8 cup half-and-half fat-free
• 2 tablespoons espresso granules instant
• 2.5 cups milk 2% reduced-fat
• 0.1 teaspoon salt 
• 14 ounce condensed milk fat-free sweetened canned
• 2 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• whisk
• kitchen thermometer

Directions

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.
2. 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.
3. Remove from heat.
4. Pour coffee mixture into a bowl; stir in sweetened condensed milk and remaining ingredients. Cover and chill 8 hours or overnight.
5. Pour mixture into the freezer can of 4-quart ice-cream freezer, and freeze according to manufacturer's instructions.
6. Gelato (jeh-LAH-toh) is the Italian word for "ice cream."