Espresso Gelato

Espresso Gelato

*For best results, freeze the bowl 12 to 24 hours before using.

Serves: 2-1/4 pints

Ingredients:

  • 2-1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup very coarsely ground espresso or Italian-roast coffee beans
  • 1 cup sugar
  • 3 egg yolks
  • 1 Tbsp, plus 2 tsp cornstarch
  • 1 tsp vanilla
  • 1 cup mini chocolate chips (optional)

Preparation:

Heat milk, cream, and espresso beans in heavy medium saucepan over medium heat until bubbles form around edge of pan. Do not boil. Remove from heat and let steep 10 minutes.

Whisk sugar, egg yolks, and cornstarch in large bowl. Gradually whisk in hot espresso mixture. Rinse saucepan. Pour cream mixture into saucepan. Cook over medium heat, whisking constantly until mixture is barely simmering (cornstarch will prevent curdling). Strain through fine mesh sieve into medium bowl. Stir in vanilla. Refrigerate 2 hours or until cold.

Attach frozen* KitchenAid ice cream maker bowl and dasher to stand mixer. Turn mixer to low speed. Pour cold mixture into bowl with mixer running. Continue to stir 20 to 30 minutes or until consistency of soft-serve ice cream. Mix in chocolate chips during last 2 minutes, if desired.

Transfer gelato to airtight container. Freeze 2 hours or until firm.

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