Coffee Gelato

Gelato is a very heavy type of Italian ice cream.  It does not store for long periods very well, so you typically want to make this only a day or two in advance of planning to serve it.  This goes well with biscotti or almond cookies, I love Lazzaroni personally!

Ingredients

5 egg yolks

1 cup sugar

1 1/2 cup whole milk (2% simply will not suffice)

1 tablespoon instant coffee granules (the stronger the better)

1/2 cup boiling water

In a glass measuring cup, microwave 1/2 cup water until boiling.

Spoon coffee granules into water and allow to steap.

In a medium bowl, whisk egg yolks and sugar until well blended; set aside.

In a heavy saucepan, bring milk to boil, stirring frequently.

Once milk is boiling, stir in egg mixture and coffee.

Return saucepan to low to medium heat, stirring frequently until thickened.

Do not bring to boil.

When mixture begins to stiffen and holds shape when you drag the spoon through it, remove from heat.

Place in refrigerator 2 to 3 hours.

Using electric beaters, beat until smooth.

Store into an airtight container and place in freezer.

Serve.

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