Coffee Gelato with Chocolate Chunks
Coffee ice cream is probably my favorite flavor, and this gelato does NOT disappoint! Leave out the chocolate chunks if you want a smooth ice cream…I myself am partial to chunkiness (in ice cream, brownies, cookies, etc – you get the idea.)
Adapted from Bon Appetit, May 1997.
5 large egg yolks
1 cup sugar
1 1/2 cups whole milk
1 tablespoon instant espresso powder dissolved in 1/2 cup hot water
4 oz. dark chocolate, chopped into chunks
Whisk yolks and sugar in large bowl to blend. Bring milk to a boil in heavy medium saucepan. Slowly whisk the hot milk into the egg mixture (this brings up the temperature of the eggs slowly, to prevent them from scrambling.) Whisk in the espresso mixture, then return the mixture to the saucepan. Stir with a wooden spoon over medium heat until the custard thickens — you’re shooting for the consistency where, when you draw a finger across the back of the spoon, a path remains and the custard is thick enough not to flow back to fill it in. In my experience this takes anywhere from 8-12 minutes. Strain the custard into a bowl, cover with plastic wrap, and refrigerate until cold, about 3 hours.
Process custard in your ice cream maker according to its directions; add the chocolate chunks towards the end of the process. Transfer to a covered container and store in the freezer.