Espresso Coffee Gelato

From Italian Intermezzo by Sharon O'Connor

One of Italy’s great culinary creations, gelato is an all-time favorite dessert. This not-too-sweet version is a perfect finale to any dinner party.

Espresso Coffee Gelato

3 cups heavy whipping cream
1/2 cup Italian-roast coffee beans
1/3 cup brewed espresso
4 egg yolks
1/3 cup sugar

1. In a double boiler over simmering water, combine 2 cups of the cream, the coffee beans, and espresso. Cook, stirring occasionally, until bubbles form around the edges and the cream tastes strongly of coffee, at least 30 minutes.

2. In a large bowl, whisk the egg yolks just until blended. In a thin stream gradually whisk the hot cream mixture into the yolks. Place the bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in the sugar, and set the bowl in a slightly larger bowl filled with crushed ice; whisk until cool. Cover the bowl with plastic wrap and refrigerate the custard until cold, at least 2 hours. Pour the mixture though a fine-meshed sieve and stir in the remaining 1 cup cream. Freeze in an ice cream maker according to the manufacturer’s instructions.

Makes about 2 pints