Iced Espresso Floats With White Chocolate Ice Cream

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   TO MAKE THE GELATO:

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   In a bowl, whisk together the egg yolks

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   1/4 cup of the sugar and the salt.

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   Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,

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   stirring occasionally, until almost simmering.

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   Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.

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   Strain the custard into a clean bowl and cool over an ice bath until room temperature.

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   Refrigerate the custard for at least 4 hours or up to overnight.

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   Churn in an ice cream machine according to the manufacturer's instructions.

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    Freeze until scoopable, about 4 hours, depending on your freezer.

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    TO SERVE:

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    Mix together the espresso and superfine sugar in a large pitcher.

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    Fill 6 tall glasses two-thirds full of cold espresso.

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    Place a big scoop of white chocolate ice cream in each glass.

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    Serve immediately, with a long spoon and a straw.

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    IN ADVANCE:.

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    The espresso should be made the same day the float is served and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.