Coffee Gelato

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Rich and creamy coffee gelato with a hint of coffee liqueur. Recipe slightly adapted from Martha Stewart magazine, 2000. Makes 1 quart

Prep Time30

chill30

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 247kcal

Author: Cynthia

Place coffee or espresso beans on a cutting board. Cover with a clean towel and crush using a mallet or the back of a heavy pan.
In a medium saucepan, bring milk to a gentle boil with the crushed coffee beans. Remove from heat, cover and allow to steep for 30 minutes. Strain coffee beans.
In a medium bowl, add yolks, sugar and pinch of salt and beat with an electric mixer or hand mixer on medium high speed until yolks are pale and thick.
Return milk to a simmer. Once milk is simmering, add one ladle at a time to egg yolk mixture whisking constantly. Once about half of the milk has been added to the yolks, return to the saucepan and cook over low heat whisking constantly until mixture has thickened and coats the back of a spoon.
Remove from heat and whisk in heavy cream. Strain into another bowl set in a bowl of ice to cool down base. Refrigerated base for 2-3 hours or place in freezer until around 50 degrees. Follow the manufacturer's instructions of your ice cream maker. Store in an airtight container in the freezer. For best results, freeze several hours or overnightt.