Coffee-Scented Custard Gelato (Gelato Di Crema Al Profumo Di Caffè)
This gelato recipe combines the rich flavors of dark-roasted coffee beans with a creamy custard base for a decadent frozen treat that is sure to impress. The process of making this gelato involves infusing the milk with the coffee beans, creating a rich and aromatic base that is then combined with a smooth custard made from egg yolks and sugar. The end result is a velvety gelato that is perfect for a refreshing dessert on a warm day.
— Constant Cookbook
Ingredients
- 4 cups milk
- 1 cup sugar
- 15 dark-roasted coffee beans
- Pinch of salt
- 6 egg yolks, lightly beaten
Instructions
- Have ready a large bowl partially filled with ice cubes and water. In a heavy-bottomed saucepan over medium heat, combine the milk, 1/2 cup of the sugar, the coffee beans and salt. Cook until small bubbles appear along the edges of the pan, about 5 minutes.
- Meanwhile, in a bowl, combine the egg yolks and the remaining 1/2 cup sugar, and whisk until very thick and pale yellow. Whisking constantly, slowly add about 1/2 cup of the warm milk mixture to the egg mixture. Return the egg mixture to the remaining milk mixture in the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 5 to 7 minutes. Do not let it boil. Remove from the heat and place the saucepan in the bowl of ice water to stop the cooking. Stir occasionally to facilitate cooling.
- When the custard reaches room temperature, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours or up to 12 hours.
- Strain the custard through a medium-mesh sieve into a bowl. Discard the coffee beans. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Unless your ice cream maker has a built-in freezing compartment, transfer the gelato to a freezer-safe container. Cover and freeze until the gelato is firm, at least 3 hours or up to 3 days, before serving. Serves 8.
Yield
Serves 8.
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