Coffee Gelato 1997 ( Italy) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 5 |
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simple to make Ingredients:
5 large egg yolks |
1 cup white sugar |
1 1/2 cups whole milk |
1 tablespoon instant espresso coffee powder |
1/2 cup hot water |
Directions:
1. Dissolve coffee powder in the 1/2 cup hot water.
2. Whisk egg yolks and sugar in a large bowl to blend.
3. Bring milk to a low boil in saucepot on stove.
4. Gradually whisk in milk into the yolks mixture, to temper.
5. Return to saucepot and whisk in the dissolved coffee mixture.
6. Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon.
7. This should take about 8 minutes.
8. Remove from heat and refrigerate until cold, or over night covered.
9. Process in ice cream maker according to manufacturers direcions.
10. Transfer to a covered container and place in the freezer.
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