from Jake Thinking of trying this. T likes her coffee hot, I like it cold.
Espresso Gelato
5 large egg yolks
2 c. half-n-half
3/4 c. sugar
1 c. whipping cream (not heavy cream)
5 Tbsp instant espresso powder (i used ground espr.)
combine egg yolks and sugar in a bowl w/ electric mixer. beat at med-high speed until very thick and pale yellow (about 3-5 mins). meanwhile bring half-n-half to a simmer (just under boiling). add half of the hot half-n-half to the egg mixture; whisk until blended. stir into remaining half-n-half and cook over low heat until mixture has thickened enough to coat the back of a spoon. strain into a medium mixing bowl set in an ice bath until chilled. if using instant espresso powder, stir it in after chilling.
when i used regular ground espresso, i stirred it in after i added the tempered eggs to the half-n-half … then i cooked the eggs and half-n-half mixture with the espresso until thickened enough to coat the back of a spoon. then i strained the mixture through a wire strainer with cheesecloth … obviously some of the smaller grounds passed through, but im a serious coffee-fanatic, so that was a bonus for me.
after the mixture has chilled in the bowl, i like to let my gelato mix sit in the fridge for about 6-8 hrs to drop the temp and allow the proteins to come back together … the flavors also develope deeper this way.
you know the drill for your ice cream maker; add it, mix it, eat it.
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