Italian Coffee Gelato Recipe: Creamy and Authentic Flavor

Instructions

1. 1

   In a medium saucepan, heat the whole milk, heavy cream, and half of the sugar over medium heat until steaming, but do not let it boil.

2. 2

   Stir in the cooled espresso and vanilla extract.

3. 3

   In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale.

4. 4

   Slowly whisk in about 1 cup of the hot milk mixture to temper the eggs.

5. 5

   Pour the egg mixture back into the saucepan.

6. 6

   Cook over low-medium heat, stirring constantly, until the base thickens enough to coat the back of a spoon (about 5-8 minutes).

7. 7

   Strain the custard through a fine-mesh sieve into a bowl.

8. 8

   Press plastic wrap directly onto the surface and refrigerate for at least 4 hours, or preferably overnight.

9. 9

   Pour the chilled base into your ice cream maker and churn for 20-25 minutes, or according to manufacturer's directions, until it reaches a soft-serve consistency.

10. 10

    Transfer the gelato to a pre-chilled airtight container and freeze for at least 2-3 hours to firm up before serving.