Espresso Gelato

Instructions

• 1

  Pour 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.

• 2

  Put the egg yolks and sugar in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (4 fl oz) 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.

• 3

  Wash 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.

• 4

  Remove from the heat. Add the espresso powder and whisk gently until the espresso powder has dissolved and the custard is smooth.

• 5

  Strain 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.

• 6

  Pour 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.

• 7

  Scoop into bowls and serve sprinkled with roasted coffee beans.

• 8

  Store 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.