Here’s another foray into the frozen dessert world, this time with actual milk products. I’m used to trying sorbets and such, but this week I decided on this creamy and decadent Caffe Latte Gelato. It’s jam-packed with coffee flavor…a bit much for me, in fact, but perfect for Justin. I was really pleased with the texture and pure coffee flavor…though it was hard to use whole milk, egg yolks, and heavy cream without guilt. Darn those nutrition classes!
In other (sad) news, I just noticed today that my bloglines list hasn’t been updating correctly. I’ve missed several posts from some of my favorite blogs, (Joe! Sally!) and now it’s back to individually checking each one, I suppose. I should have known when I didn’t see a daily update from Jessica…
It’s a partly cloudy, mostly hot day here in Austin, perfect for gelato.
Caffe Latte Gelato
- 2 cups whole milk
- 1/2 cup coffee beans, freshly ground to a very fine powder
- 2/3 cup sugar
- 5 egg yolks
- 1 cup heavy cream
In a medium saucepan, combine milk and ground coffee. Bring to a low simmer over very low heat and cook 20 minutes. Cover and let stand 30 minutes, or refrigerate overnight. Strain milk through a fine-meshed strainer. In a medium saucepan, heat milk over medium heat until bubbles form around the edge of the pan. Set aside and cover to keep hot.
In a blender or food processor, blend sugar and egg yolks until very thick and smooth. With machine running, gradually add hot milk.
Transfer mixture to a saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until the custard thickens and coats the back of a spoon. Remove from heat and refrigerate at least 2 hours.
In a deep bowl, beat cream until soft peaks form. Fold cream into custard mixture. Transfer to an ice cream maker; freeze according to manufacturers directions.
Makes 1 1/2 quarts. (Hmph. I only got about 3 cups.)
Source: Gelato! Italian Ice Creams, Sorbetti & Granite by Pamela Sheldon Jones.