Coffee Gelato

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup sugar
• 4 large egg yolks
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. 1

   In a medium saucepan, whisk together the 2 cups whole milk, 1 cup heavy cream, 0.75 cup sugar, 2 tbsp instant espresso powder, and 0.25 tsp salt. Warm over medium heat, stirring occasionally, until steam rises and sugar dissolves, about 5 minutes. Do not boil.

2. 2

   In a separate bowl, whisk the 4 egg yolks until pale and slightly thickened, about 1 minute. Slowly pour about 1 cup of the warm milk mixture into the yolks while whisking constantly to temper them.

3. 3

   Pour the yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 170°F, about 8-10 minutes. Do not let it simmer.

4. 4

   Remove from heat and stir in the 1 tsp vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

5. 5

   Cool the custard to room temperature, stirring occasionally, about 30 minutes. Then cover and refrigerate until completely chilled, at least 4 hours or overnight.

6. 6

   Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, usually 20-25 minutes, until it has the consistency of soft-serve and holds its shape when lifted.

7. 7

   Transfer the churned gelato to a freezer-safe container, press plastic wrap directly onto the surface, and freeze until firm, at least 4 hours. Let sit at room temperature for 5 minutes before scooping.

Tools you’ll need

• Ice cream maker
• Medium saucepan
• Whisk
• Fine-mesh sieve
• Freezer-safe container

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