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In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturers instructions. Makes about 1 quart. Gourmet May 1992
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|Serving Size: 1 Serving (1221g)|
|Recipe Makes: 1|
|Calories from Fat: 54 (1%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 24.4mg||8 %|
|Sodium 126.5mg||4 %|
|Potassium 476mg||13 %|
|Total Carbohydrate 928.7g||273 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 928.6g|
|Protein 10.1g||14 %|
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Calories per serving: 3696
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