Coffee Gelato

The pickings are getting slim in the pantry department.  I haven't gone shopping in nine days! That's gotta be some sort of world record, ha!  The most striking thing about this recipe, coming from someone who make ice cream on a regular basis, is the length of the ingredient list.  It's four items long, which is to say; very short.  Eggs, milk, coffee and sugar.  No cream, cornstarch, cream cheese, nuts or chocolate.  Just a simple custard gelato.  I whipped up the gelato in no time flat, but expected the worst.  Even Shane agreed, we expected it to be icy.  We know, we're pros.

Luckily for us the gelato came out perfectly!  It's smooth and rich and perfectly sweetened.  A successful recipe.  The part I disliked was the use of instant espresso powder.  We've made plenty of coffee ice cream over the years and have always steeped coffee beans in the custard.  This recipe is much more convenient and less wasteful of the coffee beans but tastes like espresso powder, which is not great.  Unless of course you really like instant coffee.  Which would make you an anomaly, and particularly well suited to making this recipe.

Baking notes:
-This recipe cooked up nice and quick.  Remember to be careful when cooking, custard especially with 5 yolks scrambles easily.

The recipe for Coffee Gelato can be found on the epicurious website.

31/569