Espresso Biscotti Gelato
A rich espresso custard gelato mixed in with crunchy chopped biscotti.
ā±ļø Prep: 10 minš³ Cook: 1440 min
Ingredients
| 3/4 cup | 180 ml | whole milk |
| 1/2 cup | 120 ml | heavy cream |
| 1/3 cup | 80 ml | granulated sugar |
| 2 large | egg yolks | |
| 1 1/2 tablespoon | 23 ml | instant espresso powder |
| 1/2 teaspoon | 2.5 ml | vanilla extract |
| pinch | fine sea salt | |
| 1/3 cup | 80 ml | biscotti, coarsely chopped, for mix-in |
Instructions
- In a small saucepan, combine milk, heavy cream, and half of the sugar. Place over medium heat and cook, stirring occasionally, until steaming but not boiling, about 3ā4 minutes.
- In a separate bowl, whisk together egg yolks, remaining sugar, espresso powder, vanilla extract, and salt until smooth.
- Slowly pour about ā of the hot milk mixture into the egg yolk mixture, whisking constantly to temper.
- Pour the egg mixture back into the saucepan and return to medium-low heat. Cook, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170Ā°Fā175Ā°F on an instant-read thermometer, about 3ā5 minutes.
- Remove from heat and whisk until espresso powder is fully dissolved and mixture is smooth.
- Make sure pint base is closed. Pour mixture through a fine-mesh strainer into an empty CREAMiĀ® Swirl Pint to remove any lumps.
- Place pint in an ice bath to cool for 15ā20 minutes, stirring occasionally. Once cooled, place storage lid on pint and freeze for 24 hours.
- Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizerā¢ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
- Select SCOOP, then select GELATO.
- With a spoon, create a 1Ā½-inch wide hole that reaches the bottom of the pint. Add chopped biscotti to the hole in the pint and process again using the MIX-IN program.
- When processing is complete, remove gelato from the pint and serve immediately.