* Makes about 1 1/4 pints
- 1 1/4 cups light cream
- 5 egg yolks
- 1/2 cup superfine sugar
- 1 tsp. pure vanilla extract
- 1 1/4 cups freshly brewed extra-strong espresso
Heat the cream until just beginning to bubble, then cool slightly.
In a large heatproof bowl, beat the egg yolks, sugar, and vanilla until thick and creamy. Whisk in the hot cream and coffee, and then place the bowl over a pan of gently simmering water. Stir constantly with a wooden spoon until the custard just coats the back of the spoon.
Remove the bowl from the heat and let cool. When completely cooled, pour into an ice cream maker and process according to the manufacturer’s directions, or use the hand-mixing method. Stop churning when it is almost firm, transfer to a freezer container, and leave in the freezer for 15 minutes before serving, or until required.
This gelato is delicious fresh, but it can be frozen for up to 3 months. Take out 15 minutes before serving to soften slightly.
- Caramel & walnut coffee crema
Prepare the basic recipe, adding 6 tablespoons toffee sauce. When transferring to a freezer container, stir in 1/2 cup roasted, cooled, and roughly chopped walnuts.
- Coffee cream ripple gelato
When transferring the basic recipe to a freezer container, stir in 4 tablespoons coffee liqueur.
- Irish coffee gelato
Prepare the basic recipe, adding 4 to 5 tablespoons whiskey. When transferring to a freezer container, gently fold in 1/2 cup thickly whipped but not stiff heavy cream.
- Mocha latte gelato
Prepare the basic ice cream, using 1 1/2 times as much cream and only half the espresso, and adding 1 tablespoon sifted cocoa powder to the hot cream. Serve sprinkled with cocoa powder.