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Neapolitan Espresso Gelato

Source of Recipe


Adapted from "Gelato, Sorbet & Ice Cream"






List of Ingredients



• 1 cup heavy cream
  
• 3 egg yolks
  
• 2/3 cup sugar, or more if desired
  
• 1 cup very strong, fresh espresso coffee (chilled)
  






Instructions



1. In top of double boiler, heat cream to just below boiling. In a medium bowl, beat egg yolks until creamy, then beat in 1 to 2 tablespoons hot cream. Beat in half the remaining cream, then return egg mixture to pan, beating all the time. Stir in sugar.
   
   
2. Place pan over simmering water in bottom half of double boiler, stirring constantly, until mixture coats the back of a spoon. Remove from heat, cool and chill.
   
   
3. Add coffee; taste, and add extra sugar, if desired. Freeze in ice cream maker according to manufacturer's instructions.
   
   Makes about 4 cups
   (8 servings)