Coffee Gelato

Instructions

1. In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat over medium heat until the mixture just begins to bubble around the edges. Do not let it boil.
2. Remove the saucepan from the heat. Stir in 2 tablespoons of instant coffee powder until fully dissolved.
3. In a mixing bowl, whisk together 3/4 cup of granulated sugar and 5 large egg yolks until the mixture is pale and slightly thickened.
4. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon. This should take about 8-10 minutes. Do not let it boil to avoid curdling.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.
7. Stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. Let the mixture cool at room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
9. Transfer the gelato to a freezer-safe container, cover with plastic wrap or a lid, and freeze for at least 1 hour for a firmer texture before serving.