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- Gelato al Caffè
- (Coffee Gelato)
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- Ingredients:
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- 5 large egg yolks
1 cup sugar
1 and 1/2 cups whole milk
1 tablespoon instant espresso powder dissolved in 1/2 cup hot water
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- Directions:
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- Whisk yolks and sugar in large bowl to blend.
Bring milk to a boil in heavy medium saucepan.
Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan.
Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
Refrigerate until cold, about 3 hours.
Process custard in ice cream maker according to manufacturer's instructions.
Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.) Serves 6.
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- That's it!
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