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Receta Cappuccino Gelato
by Global Cookbook

Cappuccino Gelato
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Ingredientes

  • 5 c. lowfat milk
  • 1/3 c. instant espresso pwdr
  • 4 Tbsp. cornstarch
  • 1 1/2 c. sugar

Direcciones

  1. 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
  2. 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.
  3. Makes about 1 qt.