Coffee Gelato

1. 1

   Whisk yolks and sugar in large bowl to blend.

2. 2

   Bring milk to boil in heavy medium saucepan.

3. 3

   Gradually whisk hot milk into egg mixture; then whisk in espresso mixture.

4. 4

   Return mixture to saucepan.

5. 5

   Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).

6. 6

   Refrigerate until cold, about 3 hours.

7. 7

   Process custard in ice cream maker according to manufacturer's instructions.

8. 8

   Freeze in covered container.

9. 9

   (Can be prepared 3 days ahead.

10. 10

    Keep frozen.)

* Per serving · 4 servings · Values may vary.

No additional tips available.