Cappuccino Ice Milk
1/3 c + 1 Tbsp sugar
2 Tbsp. water
1/4 c. instant espresso powder
1/4 tsp. ground cinnamon
2 c. whole milk
2 c. low-fat milk
A cool treat for a summer evening.
Combine sugar and water in medium saucepan. Over medium heat, cook without stirring until sugar turns deep caramel color.
Meanwhile, stir together espresso powder and cinnamon. Stir in just enough milk to dissolve espresso.
Whisk in remaining milk. When sugar is ready, carefully pour in milk mixture. Whisk mixture over low heat until fully dissolved. Let stand until cool.
Refrigerate overnight. Freeze in ice cream freezer.
Share and enjoy!
Submitted by Gretchen Grant
Contributed on: and modified on Sunday May 16th, 2010