Ingredients:

• 1-3/4 cups milk;
• 1-3/4 cups cream;
• 4 tablespoons cornstarch;
• 2/3 cup sugar;
• 2 tsp unsweetened cocoa powder;
• 3 tbsp instant-coffee granules or espresso granules;
• 2 tsp vanilla.

Method: Stir together 1/2 cup milk and cornstarch. Whisk together sugar, cocoa, cream and remaining 1-1/4 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat. Add vanilla to saucepan, stirring. Set saucepan in a large bowl of ice water to cool, whisking frequently. Freeze coffee mixture in ice-cream maker. Transfer to an airtight container and store in freezer.