Coffee Ice Cream

Yield: 8 servings

1 3/4 cups milk
1 3/4 cups cream
4 tablespoons cornstarch
2/3 cup sugar
2 teaspoons unsweetened cocoa powder
3 tablespoon instant-coffee granules or espresso granules
2 teaspoons vanilla

Special equipment: an ice-cream maker

Stir together 1/2 cup milk and cornstarch.

Whisk together sugar, cocoa, cream and remaining 1 1/4 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 to saucepan, stirring. Set saucepan in a large bowl of ice water to cool, whisking frequently.

Freeze coffee mixture in ice-cream maker. Transfer to an airtight container and store in freezer.

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