Espresso Gelato Recipes

ESPRESSO GELATO

Steps:

• Beat the egg yolks, sugar, and brown sugar in a bowl with a whisk or electric mixer at medium speed until the still grainy, pale brown mixture has the texture of beaten batter, about 3 minutes; set aside.
• Heat the milk and cream in a medium saucepan over medium heat just until bubbles frizzle all around the pan's inner edge; whisk in the espresso powder.
• Whisk about 1/3 of the hot milk mixture into the beaten yolk mixture until smooth, then whisk this combined mixture into the remainder of the milk mixture in the pan.
• Instantly decrease the heat to very low; if you have an electric stove, use a second burner just now turned on low.
• Stir constantly, gently heating the custard until a few puffs of steam rise from its surface and it is thick enough to coat the back of a wooden spoon, about 5 minutes.
• Strain through a fine-mesh sieve into a clean bowl to remove any bits of egg that have inadvertently scrambled, taking care not to scrape out any solids than may have cooked onto the bottom of the pan.
• Stir in the vanilla and salt.
• Chill in the refrigerator for at least 4 hours, or overnight.
• Just before you make the gelato, place the custard and your ice cream machine's dasher, if possible, in the freezer for 10 minutes, just to shock them cold.
• Freeze in your ice cream machine according to the instruction booklet.
• Serve at once, or transfer to a container and store in the freezer for up to1 month; soften at room temperature for up to 10 minutes before serving.

AUTHENTIC ITALIAN AFFOGATO RECIPE

Steps:

• Make 3 cups of Espresso for each person. You can make the coffee, concentrated and of good quality, either with the Espresso machine or with the traditional Italian moka. If this is the case, brew extra strong coffee.
• Place three scoops of gelato in a glass or in a goblet for each person. Then pour the hot coffee directly on top of the Gelato. Serve immediately.

COFFEE GELATO

Steps:

• Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)

ESPRESSO COFFEE GELATO (GELATO AL CAFFE)

Steps:

• In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso.
• Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes.
• In a large bowl, whisk the egg yolks just until blended.
• In a thin stream, gradually whisk the hot cream mixture into the egg mixture.
• 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.
• Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool.
• Cover with plastic wrap and refrigerate for at least two hours.
• Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream.
• Freeze in ice cream maker using manufacture's instruction.