Espresso Gelato - - FabulousFoods.com

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Desserts

Frozen

Espresso Gelato

Rate it!
Votes (0) | Comments (0)

By Bruce Weinstein and Mark Scarbrough

Posted July 23rd, 2007

This article is reprinted with permission from The Ultimate Frozen Dessert Book: A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and ... of Ways to Customize Every Recipe to Your, by Bruce Weinstein, (2005, William Morrow Cookbooks)

The Ultimate Frozen Dessert Book: A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and ... of Ways to Customize Every Recipe to Your

Servings:	8
Author Notes:	The trick here is instant espresso powder, available at many supermarkets and from outlets listed in the source guide (of the Ultimate Frozen Dessert Book). While instant coffee will work, it will not give the frozen dessert its characteristic deep, dark taste.
Ingredients:	5 large egg yolks at room temperature 2/3 cups granulated sugar 2 tablespoons packed brown sugar 2 1/2 cups whole milk 1/3 cup heavy cream 2 tablespoons instant espresso powder 1 teaspoon vanilla extract 1/4 teaspoon salt
Instructions:	Makes About 1 Quart (can be doubled for half-gallon machines) 1. Beat the egg yolks, granulated sugar, and brown sugar in a medium bowl with a whisk or an electric mixer at medium speed until the still grainy, pale brown mixture nevertheless has the texture of beaten batter, about 3 minutes. Set aside. 2. Heat the milk and cream in a medium saucepan over medium heat just until bubbles frizzle all around the pan's inner edge. whisk in the espresso powder. 3. Whisk about 1/3 of the hot milk mixture into the beaten egg yolk mixture until smooth, then whisk this combined mixture into the remainder of the milk mixture in the pan. Instantly reduce the heat to very low; if you have an electric stove, use a second burner, just now turned on low. Stir constantly, gently heating the custard until a few puffs of steam arise from its surface and it's thick enough to coat the back of a wooden spoon, about 5 minutes. Strain through a fine mesh sieve into a clean bowl to remove any bits of egg that have inadvertently scrambled, taking care not to scrape out any solids that may have cooked onto the bottom of the pan. Stir in the vanilla and salt. Chill in the refrigerator at least 4 hours, or overnight. 4. Just before you make the espresso gelato, place the custard and your ice cream machine's dasher, if possible, in the freezer for 10 minutes, just to shock them cold. 5. Freeze in your ice cream machine according to the instruction booklet. Serve at once - or transfer to a large container or individual serving containers and store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving. Customize It! espresso Biscotti Gelato -- Add 1 cup crumbled biscotti to the gelato just before it firms up in the machine, or stir it into the finished gelato as it's put in the storage container. espresso Chocolate Raisin Gelato - Add 1/2 cup semi-sweet or mini Chocolate chips and 1/2 cup raisins to the machine just before the gelato is finished, or stir into the finished gelato as it's put in the storage container. espresso Chocolate Toffee Gelato - Add 1/2 cup chopped toffee candy bars, such as Heath bars, and 1/2 cup mini Chocolate chips to the almost firm gelato in the machine, or stir into the finished gelato as it's put in the storage container. espresso Crunch Gelato - Add 1/2 cup Chocolate covered espresso beans to the machine just before the gelato firms up, or stir into the finished gelato as it's put in the storage container. espresso Fudge Swirl Gelato - As the finished gelato is scooped or dispensed into a large storage container, layer it with 1 cup purchased Chocolate ice cream sauce or softened hot fudge sauce. espresso Maple Walnut Gelato - Substitute maple sugar for the granulated sugar; stir 1/2 cup chopped Walnuts into the machine just as the gelato firms up, or stir into the finished gelato as it's put in the storage container.