Coffee Gelato - ground espresso beans

Method

• Brew the espresso and water to create 1-1/2 cups of strong coffee, set aside.
• Gently bring the milk and cream to a simmer on the stove.
• In a separate bowl, combine the coffee, egg yolks and sugar and mix well.
• Transfer the coffee mixture to the milk pan and increase heat.
• Use a wooden spoon to stir the mixture over medium heat.
• Stir constantly until the milk begins to thicken and coats the back of the spoon when lifted.
• Remove the pan from the stove and set it inside a pan of ice water.
• Continue stirring the mixture for two minutes while it cools slightly and thickens more.
• Cover the pan and set in the refrigerator to cool for at least two hours.
• Transfer the cooled cream mixture to an ice cream maker and freeze according to instructions in the machine.