COFFEE AND COOKIE GELATO 1/2 cup milk 1 1/2 cups skim milk 1 tablespoon coffee granules 4 egg yolks 1/2 cup sugar 3 egg whites (if you don't have an ice cream maker) Combine milks and coffee in large heavy-based pan; stir over low heat until hot; do not boil. Whisk yolks and sugar in medium heatproof bowl until creamy; gradually whisk in hot milk mixture. Place bowl over pan of simmering water; stir over heat, without boiling, about 15 minutes or until mixture coats the back of a spoon. Remove from heat; cool.

Pour mixture into ice cream maker, churn following manufacturer's instructions. Crumble biscuits into gelato when almost frozen.

If you don't have an ice cream maker: Pour mixture into a deep, 19cm-square cake pan, cover with foil; freeze 3 hours or until firm. Remove from pan, beat gelato in large bowl with electric mixer until smooth and creamy. Fold in 3 firmly beaten egg whites and crumbled biscuits, return to pan, freeze until firm.

Serves 6.

Per serving: 6.6g fat, 192 calories (197 calories if using egg whites).

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