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1
Place a fine-mesh strainer over a large heatproof bowl and set aside.
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2
Combine 2 cups of the milk and the cream in a heavy-bottomed saucepan.
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3
Place over medium-low heat and cook, stirring occasionally (so a skin doesnt form), until tiny bubbles start to form around the edges, about 5 minutes.
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4
Meanwhile, whisk the egg yolks in a medium heatproof bowl until smooth.
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5
Gradually whisk in the sugar until incorporated and the mixture is thick and pale yellow, about 2 minutes.
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6
Slowly pour in the milk mixture, whisking continuously so that the hot mixture doesnt scramble the eggs.
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7
Return the custard to the saucepan.
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8
Cook over low heat, stirring frequently with a wooden spoon, until thick enough to coat the spoon.
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9
(When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
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10
Do not bring to a boil.
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11
Pour the mixture through the fine-mesh strainer and into the prepared bowl and let cool to room temperature, stirring every 5 minutes or so.
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12
(To cool the base quickly, make an ice water bath by filling a large bowl with ice and water and placing the bowl of the espresso base in it; stir the base until cooled.)
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13
Cover and refrigerate the base until very cold, at least 4 hours or overnight.
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14
Meanwhile, combine the remaining 1/2 cup milk and 3 tablespoons of the ground espresso beans in a small saucepan.
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15
Place over medium heat and bring just to a simmer.
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16
Remove from heat and set aside to steep for 20 minutes.
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17
Pour the milk mixture through a fine-mesh strainer into a small bowl, pressing on the solids to extract all the liquid; discard the solids.
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18
Add the instant espresso powder and stir until dissolved.
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19
Refrigerate until cold, at least 30 minutes.
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20
Gently whisk the milk-espresso mixture into the gelato base, then whisk in the remaining 1 teaspoon ground espresso beans.
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21
Freeze in an ice cream maker according to the manufacturers instructions.
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22
Transfer to an airtight container and freeze for at least 3 hours before serving.
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23
The gelato will keep in an airtight container in the freezer for up to 1 week.
