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Coffee Gelato

Source of Recipe


From "Ice Cream" by Sally Sampson



List of Ingredients



• 2 cups whole milk
  
• 1 cup heavy cream
  
• ½ cup white sugar
  
• ¼ cup finely ground coffee beans (half French roast and half Sumatra is recommended)
  
• 1/3 cup very coarsely ground coffee beans
  
• 4 large egg yolks, at room temperature
  
• Pinch kosher salt
  
• 2 tsp vanilla extract
  






Instructions



1. Place the milk, cream, ¼ cup of the sugar, and the ground coffee beans in a small pan and cook over low heat, whisking from time to time, until it is warm (about 175° F).
   
   
2. Place the egg yolks, ¼ cup of the sugar, and the salt in a small metal bowl and whisk until completely mixed. Add ¼ cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, ¼ cup at a time, until you have added about 1½ cups. Slowly, whisking all the while, return the milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185° F. Do not allow the mixture to boil. Set aside for 2 hours at room temperature.
   
   
3. Pour through a medium-fine strainer into a metal bowl and discard the solids. Cover and refrigerate until it reaches 40° F, about 3 hours.
   
   Add the vanilla and stir well. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.