Categories: frozen dessert

Ingredients

• 1 quart chocolate milk
• 2/3 cup sugar
• 1/4 cup instant coffee powder
• 1 tsp. pure vanilla extract

Directions

1. In a medium saucepan, over medium heat, bring the chocolate milk just to a simmer. Remove the pan from heat. In a small bowl, combine the sugar and coffee. Gradually stir this mixture into the milk until well blended. Stir in the vanilla. Transfer the mixture to a large bowl. Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer’s directions. For freezing without an ice cream maker, see note.

2. about 1 quart

3. Mocha Glacee:

4. In a food processor fitted with the metal blade or a blender, combine 2 cups of the Mocha Gelato and 2 cup cold coffee. Process or blend until slushy. Serve in a tall glass topped with whipped cream, if desired.

5. 1 serving

6. No Ice Cream Maker:

7. Pour the custard or sorbet mixture into a stainless steel bowl and place it in the freezer. When the mixture begins to firm, beat using an electric mixer set at medium-high or whisk until light and fluffy, then return it to the freezer. Repeat this process 3 or 3 times, or until the mixture is light, less icy.

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