Espresso Coffee Gelato (Gelato Al Caffe)

1. 1

   In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso.

2. 2

   Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes.

3. 3

   In a large bowl, whisk the egg yolks just until blended.

4. 4

   In a thin stream, gradually whisk the hot cream mixture into the egg mixture.

5. 5

   Place bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon.

6. 6

   Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool.

7. 7

   Cover with plastic wrap and refrigerate for at least two hours.

8. 8

   Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream.

9. 9

   Freeze in ice cream maker using manufacture's instruction.

* Per serving · 4 servings · Values may vary.

No additional tips available.