Coffee Gelato

• 2 tablespoons ground espresso beans
• 1-3/4 cups water
• 1/4 cup raw sugar
• 1 cup fresh cream
• 1 cup fresh milk
• 4 egg yolks
• Large bowl or pan of ice water

1. Brew the espresso and water to create 1-1/2 cups of strong coffee, set aside.
2. Gently bring the milk and cream to a simmer on the stove.
3. In a separate bowl, combine the coffee, egg yolks and sugar and mix well.
4. Transfer the coffee mixture to the milk pan and increase heat.
5. Use a wooden spoon to stir the mixture over medium heat.
6. Stir constantly until the milk begins to thicken and coats the back of the spoon when lifted.
7. Remove the pan from the stove and set it inside a pan of ice water.
8. Continue stirring the mixture for two minutes while it cools slightly and thickens more.
9. Cover the pan and set in the refrigerator to cool for at least two hours.
10. Transfer the cooled cream mixture to an ice cream maker and freeze according to instructions in the machine.

ground espresso beans, water, sugar, fresh cream, fresh milk, egg yolks, bowl

Taken from www.epicurious.com/recipes/member/views/coffee-gelato-52409321 (may not work)