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From Gelato!: Italian Ice Creams, Sorbetti, & Granite by Pamela Sheldon Johns (Ten Speed Press, 2008) Hardcore coffee-lovers can intensify the flavor of this coffee gelato by doubling the amount of ground coffee. It is essential to grind the coffee fresh and as fine as possible to extract the most flavor. Makes 1-1/2 quarts; serves 6 2 cups whole milk 1/2 cup coffee beans, freshly ground to a very fine powder 2/3 cup sugar 5 egg yolks 1 cup heavy cream Whipped cream and chocolate-covered coffee beans for garnish |
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| 1. | In a medium saucepan, combine the milk and ground coffee. Bring to a low simmer over very low heat and cook for 20 minutes. Cover and let stand for 30 minutes, or refrigerate overnight. Strain the milk through a fine-meshed strainer. In a medium saucepan, heat the milk over medium heat until bubbles form around the edges of the pan. Set aside and cover to keep hot. | |
| 2. | In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk. Transfer the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, until the mixture thickens slightly and coats the back of the spoon. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled. | |
| 3. | In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. | |
| 4. | Serve garnished with whipped cream and chocolate-covered coffee beans. | |
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