Uncle Fester On A Faster Vespa (Espresso-Chocolate Gelato, Roman Style)

1. 1

   Brew the espresso (Fester likes to use a French press for this)

2. 2

   Using a large bowl whisk half of the sugar into the egg yolks

3. 3

   In a sauce pan bring milk, creme, and espresso to a simmer. Whisk in remaining sugar, grated chocolate and Grand Marnier

4. 4

   A flame tamer is useful here, but the mixture should just began to bubble without coming to a full boil

5. 5

   Remove from heat and into the bowl with the egg yolks gradually ladle in about 1/4 of the gelato mixture at a time, whisking steadily until all of it is combined. Be sure that the espresso mixture isn't too hot or the eggs will curdle

6. 6

   Return the beaten up ingredients to the sauce pan over low heat, and using a wooden spoon stir constantly until it thickens to a sauce-like state. It should coat the back of the spoon

7. 7

   Transfer to a bowl and refrigerate for 5 hours or more

8. 8

   Make gelato. For Fester that means, with the motor running, pouring in the mixture and letting it run for twenty or twenty five minutes until it reaches gelato texture. You will know when it's ready---trust me.

9. 9

   Serve in small cups. And if you are really Addams Italiano add a scoop of another gelato flavor, say an orange based one

* Per serving · 4 servings · Values may vary.

No additional tips available.