Caffe Latte Gelato

1. 1

   Combine milk and ground coffee in a medium saucepan and bring to a low simmer.

2. 2

   Cook for 20 minutes.

3. 3

   After 20 minutes, remove the milk from the heat and let stand for 30 minutes (you can also refrigerate it overnight).

4. 4

   Strain the milk through a fine-meshed strainer.

5. 5

   Heat until bubbling, then cover to keep hot and remove from heat.

6. 6

   Blend sugar and egg yolks in a blender or food processor until thick and smooth.

7. 7

   Gradually add the hot milk until the mixture is combined.

8. 8

   Pour the mixture into a saucepan and cook over medium heat until the mixture thickens and will coat the back of a spoon (about 6-8 minutes; be sure to stir constantly).

9. 9

   Remove the pan from heat and place in a bowl of ice water; stir until mixture is cool (about 2 minutes).

10. 10

    Cover and refrigerate until the mixture is completely cool (probably at least 2 hours).

11. 11

    Whip the cream until soft peaks form and fold into cooled custard mixture.

12. 12

    Freeze in an ice-cream maker; for a silky texture, you should use less salt and a slower churning speed (fast, cold churning can make a gelato coarse).

13. 13

    Serve with whipped cream and chocolate-covered coffee beans for garnish.

No additional tips available.