Coffee Gelato

I borrowed this book - Italian Ice Cream, when I brought my children to Bishan library lately. The recipe looks interesting and I thought of attempting it. I tried it and was glad it turned out well. Otherwise, I would not have shared the recipe. :p I made this before I discovered my daughter has HFMD, and I was glad I did. I fed her with this to numb her pain from the blisters and ulcers.

Recipe for Coffee Gelato, extracted from Italian Ice Cream: Gelato, Sorbetto, Granita and Semifreddi.

Ingredients:
500ml Whole milk
2 tbsps Coffee powder (I used very finely grounded coffee beans, you can use instant coffee granules)
500ml Whipping cream
2 tsps Vanilla extract
7 medium Egg yolks (original was 6 large egg yolks)
225g Sugar

Method:
1. Place the milk and coffee in a saucepan over medium heat and bring to a boil.
2. Remove from the heat and stir in the cream and vanilla.
3. Beat the egg yolks and sugar in a large bowl with an electric mixer on high speed until very pale and creamy.
4. Pour the hot milk and coffee mixture over the egg mixture, beating constantly with a wooden spoon.
5. Return the mixture to the saucepan.
6. Simmer over very low heat, stirring constantly, until it just coats the back of the spoon. Do not let the mixture boil.
7. Remove from the heat and pour into a chilled bowl. Let it cool completely, stirring often.
8. Transfer the mixture into two 500ml ice cream containers.
9. Freeze for at least 12 hours before serving.
10. Once the gelato is frozen, scoop into serving bowls and decorate with coffee beans and whipped cream.