Mocha Chip Gelato
Yield: 4 servings
1 3/4 cups 1% milk
Special equipment: an ice-cream maker
Stir together 1/4 cup milk and cornstarch.
Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
Add vanilla and half of chocolate to saucepan, stirring.
Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended. Transfer to an airtight container and store in freezer.
Serve gelato sprinkled with toasted almonds.