Chocolate-Espresso Gelato

By Hklbrries

"This gelato is the equivalent of a frozen mousse. You can add blanched and roasted hazelnuts and substitute Fra Angelica for the coffee liqueur. This recipe comes from Jim Tarantino, author of 'Sorbets.'"

Ingredients

• 2 cups half-and-half
• 1/4 cup coarsely ground espresso beans
• 1/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 2 tsp instant espresso*
• 6 ounces extra bittersweet chocolate broken into 1/2-inch pieces
• 3 tbsp coffee liqueur
• *Instant espresso is used in this recipe as it adds concentrated flavor without adding extra liquid which would affect the texture and taste of the gelato.

Details

Servings 8

Preparation

Step 1

In a medium-size saucepan, scald the half-and-half with the espresso beans until the cream turns a light brown. In a medium-size mixing bowl, combine the sugar, egg yolks, vanilla, and salt. Strain the half-and-half and slowly whisk into the egg mixture; return the custard to the saucepan. Add the instant espresso and stir constantly over medium heat until the custard coats the back of a spoon, about 5 minutes. Do not boil. Remove from heat, add the chocolate, and stir until melted. Stir in the liqueur. Strain and cool. Freeze in your ice cream maker.