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Saturday, November 20, 2010

Coffee Gelato


I thought the pistachio gelato was beyond words.  Coffee gelato is sublime!

Plain Base for Gelato
from The Ciao Bella Book of Gelato & Sorbetto
F.W. Pearce & Danilo Zecchin
makes about 1 quart 

2 cups organic whole milk
1 cup organic heavy cream
4 large organic egg yolks
2/3 cup sugar

~ in a heavy bottom sauce pan combine milk and cream
~ place over medium-low heat
~ stir occasionally until temperature reaches 170 degrees  and tiny bubbles start to form
~ meanwhile put egg yolks in a round medium size pyrex and whisk until smooth
~ add sugar to yolks and whisk until thick and pale
~ IMPORTANT PART
~ temper your egg yolks by taking about 1/2 cup of hot milk/cream mixture and slowly pour into yolks while whisking yolks...keep it moving or you will end up with scrambled eggs
~ continue adding about 1/2 cup at a time slowly until you have added about 1 1/2 to 2 cups
~ pour egg mixture into remaining milk/cream mixture in pan
~ cook over low heat stirring frequently until mixture reaches 185 degrees (do not boil)
~ pour mixture through a fine mesh strainer back into pyrex
~ cool and place in refrigerator at least 4 hours or overnight

COFFEE COFFEE COFFEE

2T of freshly finely ground coffee (I used Taylor Maid Farms Goat Rock Roast)
Plain Base

~ whisk coffee into plain base
~ pour into ice cream maker and use as directed
~ freeze for at least 2 hours before serving

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