Espresso Gelato Recipes

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 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.