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Active Time: 15 Minutes
Total Time: 4 Hours 15 Minutes
Yield: Serves 4
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| 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
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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.
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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.
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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.
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If desired, stir in the chocolate pieces, and then transfer to an ice cream maker. Freeze according to manufacturer’s instructions.
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TO SERVE: Spoon into bowls and, if desired, top with coffee beans or garnish with fresh flowers.
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Recipe author: Mary Beth Clark
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
23g |
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