Need gelato recipes. \r\nLove gelato very much and want to make some at home :wink:

Coffee Gelato recipe\r\n\r\n2/3 cup sugar\r\n4 egg yolks\r\n1 cup milk; at room temperature\r\n1/8 teaspoon salt\r\n4 teaspoons very fine ground espresso coffee\r\n1 cup heavy cream\r\n\r\nBeat the sugar and egg yolks together until pale yellow and very thick. Slowly add the milk, beating gently to avoid a build-up of foam. \r\nStir in the salt. \r\n\r\nTransfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. \r\nRegulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. \r\nImmediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat.\r\n \r\nThen transfer it to a bowl and add the coffee, stirring to dissolve it thoroughly. \r\nCover and set in refrigerator to chill thoroughly. Also chill heavy cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. \r\nTransfer mixture to ice cream machine and proceed according to machine's directions.

__________________
Bob Tyndall\r\n\r\nBlackJava and GreenMountain Coffee\r\nOwners of Keurig Single Cup Coffee Brewers.

"Basic Gelato Recipe...from my daughters Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!"\r\nOriginal recipe yield: 4 servings\r\n\r\n\r\nINGREDIENTS:\r\n\r\n * 2 cups milk\r\n * 1 cup heavy cream\r\n * 4 egg yolks\r\n * 1/2 cup sugar\r\n\r\nDIRECTIONS:\r\n\r\n 1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.\r\n 2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.\r\n 3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.\r\n 4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

__________________
Bob Tyndall\r\n\r\nBlackJava and GreenMountain Coffee\r\nOwners of Keurig Single Cup Coffee Brewers.

Bob, you are a good source of new recipes. I am glad you are with us

__________________
Nothing can compare with a cup of my morning Latte!\r\nhttp://www.800espresso.com/