Coffee Ice Cream
Yield: 8 servings
1 3/4 cups milk
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.