Ingredients
- 2 cups whole milk
- 1/2 cup whole espresso-roast coffee beans
- 5 egg yolks
- 3/4 cup sugar
- 2 Tbsp light corn syrup
- 1 tsp instant espresso powder
- 1/2 tsp vanilla extract
Preparation
Step 1
In a heavy saucepan, combine the milk and coffee beans. Bring to a simmer over medium-high heat. Remove from the heat. Cover and let stand for 30 minutes.
Pour the milk through a medium-mesh sieve set over a bowl and set aside. Discard the coffee beans.
In a large metal bowl, whisk together the egg yolks, sugar, and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot mixture into the yolk mixture, whisking constantly. Return to mixture to the same saucepan and place over medium low heat. Cook, stirring slowly and constantly with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow it to boil. Pour the custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.
Transfer the custard to an ice-cream maker and freeze according to the manufacturer’s instructions. For the best texture, serve the gelato immediately. Or transfer to a container, cover, and freeze until firm, at least 4 hours or for up to 3 days.