I am so happy because I am the new owner of a Lello Simac Il Gelato maker circa 1980's or 90's. A powerhouse! So now the request come in daily, "we want...gelato or sorbet". So I need to catch up and add the apricot gelato, apricot sorbet and the new and improved vanilla gelato to the blog. Coming up next the return of pistachio gelato. Time to go through the huge stack of ice cream, sorbet and gelato cookbooks I just picked up from the library for more inspiration.
Warning do not eat at night, unless you have late night plans.Coffee Gelato
Base Recipe from The Ciao Bella Book of Gelato & Sorbetto
F.W. Pearce & Danilo Zecchin
adapted
makes about 1 quart
2 cups organic whole milk
1 cup organic heavy cream
1 1/2T or more finely ground espresso coffee beans
1/2 t vanilla paste
4 large organic egg yolks
2/3 cup sugar
~ in a heavy bottom sauce pan combine milk, cream, 1T ground coffee beans and 1/2t vanilla paste
~ 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
~ add remaining ground coffee beans
~ cool and place in refrigerator at least 4 hours or overnight
~ pour into ice cream maker and use as directed
~ eat it right away or for more developed flavors freeze for 2 hours
Amazingly Wonderful!!
