Coffee Gelato 1997 ( Italy)

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READY IN: 2hrs 10mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve coffee powder in the 1/2 cup hot water.
  • Whisk egg yolks and sugar in a large bowl to blend.
  • Bring milk to a low boil in saucepot on stove.
  • Gradually whisk in milk into the yolks mixture, to temper.
  • Return to saucepot and whisk in the dissolved coffee mixture.
  • Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon.
  • This should take about 8 minutes.
  • Remove from heat and refrigerate until cold, or over night covered.
  • Process in ice cream maker according to manufacturers direcions.
  • Transfer to a covered container and place in the freezer.
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