Recipe: Coffee Gelato (ice cream machine)

COFFEE GELATO

2 cups whole milk
1 cup heavy (whipping) cream
1/2 cup white sugar, divided use
1/4 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 teaspoons vanilla extract

Place the milk, heavy cream, 1/4 cup of 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 degrees F.

Place the egg yolk, 1/4 cup of the sugar and the salt in a small metal bowl and whisk until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 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 degrees F. Do not allow the mixture to boil. Set aside for 2 hours at room temperature.

Pour through a medium-fine strainer into a metal bowl and discard the solids.

Cover and refrigerate until it reaches 40 degrees F, about 3 hours.

Add the vanilla extract and stir well. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.

Source: Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats by Sally Sampson