Espresso Gelato

Instructions

• 1Pour the milk and cream into a medium heavy-based saucepan. Stir over medium heat for 6-8 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.
• 2Put the egg yolks and sugar in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (120ml) of the hot milk mixture over the eggs and sugar and whisk to combine. Add the remaining milk mixture to the egg mixture, whisking to combine.
• 3Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil.
• 4Remove from the heat. Add the espresso powder and whisk gently until the espresso powder has dissolved and the custard is smooth.
• 5Strain the custard into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
• 6Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn. Once the gelato is frozen transfer to a freezer-safe container, just large enough to contain the gelato. Freeze for 4 hours or overnight for firmer gelato.
• 7Scoop into bowls and serve sprinkled with roasted coffee beans.
• 8Store gelato in the freezer for up to 2 weeks. The gelato will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.