(GELATO AL CAFFE)
This gelato is an all-time favorite.
Recipe information
Yield
Serves 6
Ingredients
5 large egg yolks
1 cup sugar
1 1/2 cups whole milk
1 tablespoon instant espresso powder dissolved in 1/2 cup hot water
Preparation
Step 1
Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
Step 2
Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)
