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Cappuccino Gelato

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Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark

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Active Time:  15 Minutes
Total Time:  4 Hours 15 Minutes
Yield:  Serves 4

The Saracens are credited with introducing ice cream to the Italians, who have made Italian gelato world famous. If you'd like this gelato to have a milder coffee flavor, make it with the mixture of espresso and liqueur known as caffè corretto. The addition of both white and bittersweet chocolate, although optional, is irresistible.

RECIPE INGREDIENTS

1 1/2 cups milk

1/2 cup light cream

1/4 cup sugar

4 extra-large egg yolks

2 teaspoons vanilla extract

2 tablespoons instant espresso coffee powder dissolved in 1 tablespoon milk, or 3 tablespoons brewed espresso mixed with 1 tablespoon coffee-flavored liqueur

1 oz white or bittersweet chocolate pieces, or a mixture, optional

espresso-roast coffee beans or edible flowers, optional

DIRECTIONS

In a saucepan over medium heat, combine the milk, cream and sugar and stir to dissolve the sugar. Bring almost to a boil (190 degrees F.), then remove from the heat.

In a small bowl, stir together the egg yolks until blended. Stir a few tablespoons of the hot milk into the yolks. Then slowly pour the yolks into the hot milk, stirring constantly. Place over low heat and cook, stirring, until thickened, 1-2 minutes. Do not allow to boil.

Immediately pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. Stir in the vanilla and one of the espresso mixtures. Let cool, cover and chill well, at least 2 hours.

If desired, stir in the chocolate pieces, and then transfer to an ice cream maker. Freeze according to manufacturer’s instructions.

TO SERVE: Spoon into bowls and, if desired, top with coffee beans or garnish with fresh flowers.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

256

Fat. Total:

15g

Protein:

Carbohydrates, Total:

23g

Sodium:

72mg

% Cal. from Fat:

53%

Cholesterol:

241mg

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