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Cappuccino Gelato
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
Cappuccino Gelato Recipe at Cooking.com
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: Yield:  Serves 4
Calories: 256
Fat. Total: 15g
Protein: 7g
Carbohydrates, Total: 23g
Sodium: 72mg
% Cal. from Fat: 53%
Cholesterol: 241mg
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