Coffee Gelato 1997 ( Italy)

simple to make

• Ready In: 2 hrs 10 mins
• Serves: 5

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.