Cappuccino Gelato with Chocolate Ganache

“I created this gelato at the request of my chef-instructor at culinary school,” explains Cooking Club member Angela Pitt. “He asked for a decadent gelato to add to the school’s dessert menu, one that ‘tastes just like a cappuccino.’ When I tasted the gelato with the sauce, I thought ‘Wow!’ Anything that brings on a ‘wow’ is worthy of sharing.”

3 cups milk, divided
2 cups heavy whipping cream, divided
1/2 cup espresso coffee beans
2 teaspoons instant coffee granules
1/2 teaspoon Kahlúa or cold coffee
1/2 teaspoon vanilla
1/4 cup cornstarch
1 teaspoon cinnamon
1 1/2 cups sugar
Chocolate Ganache Sauce (recipe follows)

1. Place 1 1/2 cups of the milk and 1 cup of the cream in medium saucepan. Add coffee beans. Slowly bring to a boil over low heat, allowing beans to infuse mixture. Stir in coffee granules, Kahlúa and vanilla. Remove from heat; let stand while preparing remaining mixture.

2. Place cornstarch and cinnamon in another medium saucepan; slowly whisk in remaining 1 1/2 cups milk, 1 cup cream and sugar. Bring to a boil over medium heat, stirring until sugar has dissolved. Boil 1 minute or until slightly thickened, stirring constantly. Pour into large bowl.

3. Strain coffee-cream mixture into cornstarch mixture. Refrigerate 1 to 2 hours or until cooled. Freeze in ice cream maker according to manufacturer’s directions. Serve with Chocolate Ganache Sauce.

12 (1/2-cup) servings

PER SERVING: 410 calories, 27 g total fat (16.5 g saturated fat), 5 g protein, 42.5 g carbohydrate, 65 mg cholesterol, 75 mg sodium, 2.5 g fiber

Chocolate Ganache Sauce

2/3 cup heavy whipping cream
1/2 cup espresso coffee beans
Dash salt
8 oz. bittersweet chocolate, chopped
1 oz. milk chocolate, chopped
1 1/2 teaspoons unsalted butter
1 1/2 teaspoons Kahlúa or cold coffee
1 1/2 teaspoons cognac or cold coffee
1 teaspoon vanilla

1. Place cream in medium saucepan; bring to a gentle boil over medium heat. Stir in coffee beans and salt; boil 1 minute. Remove from heat. Let stand 20 minutes; strain into medium bowl.

2. Melt bittersweet and milk chocolate in medium bowl set over saucepan of simmering water over medium to medium-low heat. Remove from heat; stir in butter, Kahlúa, cognac and vanilla. Slowly whisk into cream-coffee mixture. Serve warm. (Sauce can be made up to 1 week ahead. Cover and refrigerate.)

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