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LOCATION: Recipes >> Desserts Frozen >> Gelato 01

Print this Recipe    Gelato 01

Gelato Di Caffe
Yield: 8 servings

2/3 c sugar
4 c yolks
1 c milk; at room temperature
4 tb instant espresso powder
1 c whipping cream

Beat sugar and egg yolks together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Stir
in salt. Transfer mixture to the top of a double boiler with an
inch of boiling water in the bottom half. Regulate heat so water
remains at a low boil, and stir continuously 8 minutes. Custard
will thicken enough to coat the spoon, and surface foam will
disappear. Immediately remove top of double boiler and set it in
a large bowl of cold water. Stir 2 minutes to cool custard somewhat.
Then transfer it to a bowl and add espresso powder, stirring to
dissolve it thoroughly. Cover and set in refrigerator to chill
thoroughly. Also chill whipping cream. When ready to proceed, whip
cream into soft peaks and stir it into coffee custard. Transfer
mixture to ice cream machine and freeze according to machine's
directions. Makes 1 Quart

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