Gelato is the Italian word for Ice Cream. It’s made with milk, cream, sugar, and different flavors; same as our ice creams, except more air is incorporated, making it silkier and smoother.
1 1/2 cups Whole Milk
1 1/2 cups Heavy Cream
2″ strip Lemon Zest
1/4 cup Espresso-Roasted Coffee Beans, lightly crushed
1 tablespoon instant Espresso powder
4 large Egg yolks
6 tablespoons Sugar
1/2 teaspoon Vanilla
Combine the milk, cream, lemon zest, crushed espresso beans, and espresso powder in a large saucepan over medium heat. Bring just to a simmer, being careful not to let the mixture boil. Remove from heat and allow the coffee beans to steep for 20 to 30 minutes.
In a heavy bowl beat the egg yolks and sugar together with an electric mixer until the mixture is pale, thick, and falls in ribbons when the beaters are lifted, about 2 to 3 minutes.
Return the milk mixture to the burner and heat to 175F degrees on an instant-read thermometer. (This is below a simmer. A small amount of steam should start rising from the surface.) Reduce the heat to very low. Add about 1/2 cup of the hot milk mixture to the yolks in a thin stream, stirring constantly until well blended. Transfer the yolk mixture to the saucepan and raise the heat to medium. (The mixture will cool down a bit due to the addition of the yolk mixture.)
Cook the custard, stirring constantly, but do not allow to boil or it will curdle. Heat until custard reaches 180F degrees. Reduce heat if custard threatens to boil.
Remove from heat and strain into a bowl. Stir in the vanilla.
Cover with plastic wrap touching the mixture with no air bubbles and refrigerate overnight.
Churn in ice cream maker as per instructions.
Transfer into an airtight container and freeze until firm.
Note: This recipe doesn’t make very much, but it’s so rich, it only takes a little!