Makes: About 1 quart (enough for 8 servings)
Ingredients
- 5 tbsp Ipoh White Coffee (ground)
- 3 cups full cream milk
- ½ cup sugar
- 4 egg yolks
Method
- Heat milk in saucepan on low heat until it bubbles at the edges but not boiling. Remove from heat.
- Steep coffee grounds in milk for about 3 - 4 minutes, depending on your preference of coffee strength. Pour through a strainer to remove coffee grounds.
- Whisk egg yolks and sugar until smooth.
- Whisk 1/3 of coffee brew to the egg mixture and whisk until even.
- Pour the mixture back into the saucepan and cook over low heat, constantly stirring for about 2-3 minutes to allow for the eggs to cook properly. Like in step 1, do not boil.
- Pour the mixture through a strainer to remove any coffee grounds and bits of eggs that might have gotten scrambled.
- Allow mixture to cool and refrigerate for at least 4 hours, preferable overnight.
- Remove mixture and follow instructions of your frozen dessert maker to complete the gelato.
Food Notes
- I used Ipoh White coffee in this case because that is what I have handy. Also coffee roasted Ipoh style uses butter which adds salts which might give the coffee a light tinge of salt.
- You can try other coffees blends or use Nescafe instant coffee. If you use instant coffee, mix it into the hot milk in step 1 and skip step 2.
- Storing the gelato in single serving containers has the advantage of allowing you to serve just the right amount without having to bring the whole batch out and refreezing it, which is bad for the gelato.
- When serving gelato, allow it to thaw at room temperature for about 5-10 minutes to soften it.