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Ingredients
| eggs: 5 (yolks, large) |
| granulated sugar: 1 cup |
| whole milk: 1 1/2 cups |
| instant espresso powder: 1 Tbl |
| water: 1/2 cup (hot) |
Coffee Gelato 1997 ( Italy)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
120 min -
Servings
5 serving(s)
Tags
- 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.