| Yields: | 1 quart |
|---|
In a small bowl whisk 1/2 cup milk, scalded, into espresso powder, whisking until powder is dissolved. In another small bowl stir 1/2 cup remaining milk into cornstarch, stirring until cornstarch is dissolved.
In a heavy saucepan combine remaining 4 cups milk and sugar and bring just to a boil, stirring until sugar is dissolved. Stir cornstarch mixture and whisk into milk and sugar mixture. Simmer mixture, whisking, 2 minutes and whisk in espresso mixture. Cool mixture to room temperature and chill, covered, until cold.
Freeze mixture in an ice-cream maker.
Note: Gelato may be made 3 days ahead and frozen.