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 for any dinner party.
- 3 cups heavy whipping cream
- ½ cup Italian roast coffee beans
- ⅓ cup brewed espresso
- 4 egg yolks
- ⅓ cup sugar
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.
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 ice; whisk until cool. Cover the bowl with plastic wrap and refrigerate the custard until cold, at least 2 hours. Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup cream. Freeze in an ice cream maker according to the manufacturer's directions.
Makes about 2 pints