Espresso Chip Gelato

Recipe from Enlightened Chocolate by Camilla V. Saulsbury

Gelato gets a wake-up call with a dose of instant espresso powder and the uber-flavor of premium bittersweet chocolate.

1/2 cup 1% low-fat milk
1 12-ounce can fat-free evaporated milk
2 tablespoons cornstarch
1/3 cup firmly packed light brown sugar
1 tablespoon unsweetened cocoa powder
2 and 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Pinch of salt
2 ounces bittersweet chocolate, finely chopped, divided use

In a small bowl stir together the low-fat milk and cornstarch until blended and smooth.

In a small heavy-bottomed saucepan set over medium heat whisk the brown sugar, cocoa powder, and evaporated milk, stirring until mixture comes to a boil. Whisk in the espresso powder. Stir cornstarch mixture again and whisk into espresso mixture. Return to a boil, whisking, then remove from heat.

Add vanilla, a pinch of salt, and 1 ounce of chocolate to saucepan, stirring. Set saucepan in a large bowl of ice water to cool, whisking frequently.

Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended. Makes 4 servings (serving size: 1/2 cup).

Nutrition per Serving:
Calories 242; Fat 4.9g (poly .16g, mono 1.6g, sat 2.9g); Protein 9g; Cholesterol 5.4mg; Carbohydrate 43g.