Coffee Gelato 1997 ( Italy)

1. 1

   Dissolve coffee powder in the 1/2 cup hot water.

2. 2

   Whisk egg yolks and sugar in a large bowl to blend.

3. 3

   Bring milk to a low boil in saucepot on stove.

4. 4

   Gradually whisk in milk into the yolks mixture, to temper.

5. 5

   Return to saucepot and whisk in the dissolved coffee mixture.

6. 6

   Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon.

7. 7

   This should take about 8 minutes.

8. 8

   Remove from heat and refrigerate until cold, or over night covered.

9. 9

   Process in ice cream maker according to manufacturers direcions.

10. 10

    Transfer to a covered container and place in the freezer.

No nutritional information available.

No additional tips available.