Gelato Di Caffe
Recipe
- Title:
- Gelato Di Caffe
- Categories:
- Desserts, Italian
- Yield:
- 8 servings
Ingredients
- 2/3 c Sugar
- 4 tb Instant espresso powder
- 4 c Yolks
- 1 c Whipping cream
- 1 c Milk; at room temperature
Directions
- BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
- Slowly add milk, beating gently to avoid a build-up of foam.
- Stir in salt.
- Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half.
- Regulate heat so water remains at a low boil, and stir continuously 8 minutes.
- Custard will thicken enough to coat the spoon, and surface foam will disappear.
- Immediately remove top of double boiler and set it in a large bowl of cold water.
- Stir 2 minutes to cool custard somewhat.
- Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly.
- Cover and set in refrigerator to chill thoroughly.
- Also chill whipping cream.
- When ready to proceed, whip cream into soft peaks and stir it into coffee custard.
- Transfer mixture to ice cream machine and freeze according to machine's directions.
Directions
- Makes 1 Quart
Directions
- TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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