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Espresso Chip Gelato

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Active Time:  20 Minutes
Total Time:  2 Hours 50 Minutes
  Makes about 1 quart, serves 4
1 1/4 cups sugar
8 large egg yolks
1/3 cup light corn syrup
3 cups whole milk
1/2 cup whipping cream
5 tablespoons instant coffee powder

8 ounces bittersweet or semisweet chocolate, chopped
Espresso Chip Gelato Recipe at
Stir sugar, egg yolks and corn syrup in medium bowl to blend. Combine milk, cream and coffee powder in heavy medium saucepan. Bring milk mixture just to a simmer. Gradually stir milk mixture into yolk mixture. Return mixture to saucepan.

Using wooden or rubber spatula, stir mixture over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Strain through fine-mesh sieve if necessary. Transfer custard to bowl. Cover and refrigerate until cold.

Process custard in ice cream maker according to manufacturer's instructions. Mix in chopped chocolate. Transfer ice cream to container and freeze. Scoop ice cream into bowl and serve.

Recipe created exclusively for by Rochelle Palermo.

Serving size = 1 cup

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 quart, serves 4
Calories: 920
Fat. Total: 40g
Fiber: 1g
Carbohydrates, Total: 134g
Sodium: 165mg
% Cal. from Fat: 39%
Cholesterol: 483mg
Protein: 16g
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