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Ingredients
- 5 c. lowfat milk
- 1/3 c. instant espresso pwdr
- 4 Tbsp. cornstarch
- 1 1/2 c. sugar
Directions
- In a small bowl whisk 1/2 c. of the lowfat milk, scalded, into the espresso pwdr, whisking till the pwdr is dissolved. In another small bowl stir 1/2 c. of the remaining lowfat milk into the cornstarch, stirring till the
- cornstarch is dissolved. In a large heavy saucepan combine the remaining 4 c. lowfat milk and the sugar and bring the mix just to a boil, stirring till the sugar is dissolved. Stir the cornstarch mix, whisk it into the lowfat milk mix, and simmer the mix, whisking, for 2 min. Whisk in the espresso mix. Let the mix cold to room temperature, refrigerateit, covered, till it is cool, and freeze it in an ice-cream freezer according to the manufacturer's instructions.
- Makes about 1 qt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1632g | |
| Calories 1797 | |
| Calories from Fat 105 | 6% |
| Total Fat 11.99g | 15% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 551mg | 23% |
| Potassium 1929mg | 55% |
| Total Carbs 390.02g | 104% |
| Dietary Fiber 0.3g | 1% |
| Sugars 363.17g | 242% |
| Protein 41.29g | 66% |
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