Espresso Gelato with Dark Chocolate Chunks
* I made this gelato and tried some before bed... it is delicious... but it did keep me awake!
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup sugar, plus 1/4 cup
- 4 egg yolks
- 4 shots espresso
- 1/2 cup ground espresso beans
- 2 cups chopped dark chocolate
In a saucepan combine the milk, cream, and 1/3 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. This can also be whipped by hand.
Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the espresso and espresso grounds. Stir in the chopped chocolate. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.
Yields 1 quart