Iced Espresso Floats With White Chocolate Ice Cream

If you can find White Chocolate ice cream in the market you won't need to make it. The cook time is freeze time.

• Ready In: 5 hrs 15 mins
• Serves: 6

Ingredients

• FOR GELATO

• 3  large  egg yolks
• 1⁄2 cup granulated sugar
• 1⁄3 teaspoon kosher salt
• 1 1⁄2 cups milk
• 1 2⁄3 cups heavy cream (whipping)
• 4  ounces white chocolate, finely chopped

• ESPRESSO

• 6  cups  cold  brewed espresso or 6  cups  strong coffee
• 7  tablespoons  superfine sugar

Directions

1. TO MAKE THE GELATO:
2. In a bowl, whisk together the egg yolks
3. 1/4 cup of the sugar and the salt.
4. Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,
5. stirring occasionally, until almost simmering.
6. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
7. Strain the custard into a clean bowl and cool over an ice bath until room temperature.
8. Refrigerate the custard for at least 4 hours or up to overnight.
9. Churn in an ice cream machine according to the manufacturer's instructions.
10. Freeze until scoopable, about 4 hours, depending on your freezer.
11. TO SERVE:
12. Mix together the espresso and superfine sugar in a large pitcher.
13. Fill 6 tall glasses two-thirds full of cold espresso.
14. Place a big scoop of white chocolate ice cream in each glass.
15. Serve immediately, with a long spoon and a straw.
16. IN ADVANCE:.
17. The espresso should be made the same day the float is served and chilled.