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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine milk and ground coffee in a medium saucepan and bring to a low simmer. | 2. Cook for 20 minutes. | 3. After 20 minutes, remove the milk from the heat and let stand for 30 minutes (you can also refrigerate it overnight). | 4. Strain the milk through a fine-meshed strainer. | 5. Heat until bubbling, then cover to keep hot and remove from heat. | 6. Blend sugar and egg yolks in a blender or food processor until thick and smooth. | 7. Gradually add the hot milk until the mixture is combined. | 8. Pour the mixture into a saucepan and cook over medium heat until the mixture thickens and will coat the back of a spoon (about 6-8 minutes; be sure to stir constantly). | 9. Remove the pan from heat and place in a bowl of ice water; stir until mixture is cool (about 2 minutes). | 10. Cover and refrigerate until the mixture is completely cool (probably at least 2 hours). | 11. Whip the cream until soft peaks form and fold into cooled custard mixture. | 12. Freeze in an ice-cream maker; for a silky texture, you should use less salt and a slower churning speed (fast, cold churning can make a gelato coarse). | 13. Serve with whipped cream and chocolate-covered coffee beans for garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
coffee bean	1/2	cup	ground	-	-	-	-
sugar	2/3	cup		537.32	134.3973	0.0	0.0
egg yolk	5			273.7	3.0515	13.481	22.559
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cream			whipped	-	-	-	-
coffee bean			chocolate-covered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.