Espresso Gelato (Gelato di espresso)
When you think of Italy, gelato and espresso may instantly come to mind. Here, they go hand in hand to give a cool and delicious pick-me-up.
INGREDIENTS | YIELD: 1 QUART
- 3 cups whole milk
- 1 cup sugar
- Pinch salt
- ⅓ cup coarse-ground espresso beans
- 1 tablespoon espresso powder (do not use instant coffee)
- 5 large egg yolks
- 1 cup heavy cream
- 2 teaspoons vanilla extract
In a small saucepan, combine the milk, sugar, salt, ground espresso beans, and espresso powder. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
After 1 hour, strain the milk mixture to remove all of the coffee grounds. You may want to do this a few times to ensure you get out the maximum amount of grounds. Reheat milk mixture over medium-low heat.
In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened. Pour ½ cup of the heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream. Add remaining ½ cup cream and vanilla, and stir to combine.
Add to ice cream maker and follow manufacturer's instructions for freezing. Stop the churning as soon as the gelato is just frozen.