TO MAKE THE GELATO:
In a bowl, whisk together the egg yolks
1/4 cup of the sugar and the salt.
Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,
Stirring occasionally, until almost simmering.
Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
Strain the custard into a clean bowl and cool over an ice bath until room temperature.
Refrigerate the custard for at least 4 hours or up to overnight.
Churn in an ice cream machine according to the manufacturer's instructions.
Freeze until scoopable, about 4 hours, depending on your freezer.
TO SERVE:
Mix together the espresso and superfine sugar in a large pitcher.
Fill 6 tall glasses two-thirds full of cold espresso.
Place a big scoop of white chocolate ice cream in each glass.
Serve immediately, with a long spoon and a straw.
IN ADVANCE:.
The espresso should be made the same day the float is served and chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	412.29 Kcal (1726 kJ)
Calories from fat	188.15 Kcal
		% Daily Value*
Total Fat	20.91g	32%
Cholesterol	143.95mg	48%
Sodium	241.27mg	10%
Potassium	485.25mg	10%
Total Carbs	50.94g	17%
Sugars	44.89g	180%
Protein	6.89g	14%
Vitamin C	0.5mg	1%
Iron	0.5mg	3%
Calcium	153mg	15%

Amount Per 100 g
Calories	99.88 Kcal (418 kJ)
Calories from fat	45.58 Kcal
		% Daily Value*
Total Fat	5.06g	32%
Cholesterol	34.87mg	48%
Sodium	58.45mg	10%
Potassium	117.55mg	10%
Total Carbs	12.34g	17%
Sugars	10.87g	180%
Protein	1.67g	14%
Vitamin C	0.1mg	1%
Iron	0.1mg	3%
Calcium	37.1mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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