Prep: 12 minutes; Cook: 10 minutes; other: 8 hours and 30 minutes
Coffee-flavored Italian ice cream is a treat for the taste buds. One spoonful of this soft-serve treat is all it takes to show you why it's a favorite in Southern Italy.
Oxmoor House JUNE 2006
1. Combine cornstarch and espresso granules in a large saucepan; gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually whisk about one-fourth of hot coffee mixture into egg yolks, and add to remaining hot coffee mixture, whisking constantly. Cook over medium-low heat 2 minutes or until a thermometer reaches 160°, stirring constantly. Remove from heat.
2. Pour coffee mixture into a bowl; stir in sweetened condensed milk and remaining ingredients. Cover and chill 8 hours or overnight.
3. Pour mixture into the freezer can of 4-quart ice-cream freezer, and freeze according to manufacturer's instructions.
Gelato (jeh-LAH-toh) is the Italian word for "ice cream."
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