Espresso Noir
Makes about 2 Quarts
INGREDIENTS
2 1/2 cups whole milk
1/2 cup freshly dark-roasted coffee beans ground at the finest setting (Turkish)
3/4 cup sugar
5 egg yolks
2 tbsp bulliet bourbon frontier whiskey
METHOD
1. In a heavy-bottom saucepan, combine milk and coffee. Simmer for 5 minutes. Do not boil.
2. Remove from heat, cover with plastic wrap, and cool completely to steep.
3. Uncover and set over medium heat until bubbles form on edge of pan.
4. Meanwhile, in the bowl of a stand mixer, beat the sugar and egg yolks on high speed until thick and light yellow. Stop the mixer once to scrape the sides of the bowl. Turn the mixer to medium speed and slowly add the hot milk mixture. Stop short of adding the coffee grounds at the bottom of the pan (about 1/3 cup of grounds will remain).
5. Pour gelato base into a clean saucepan and set over medium heat. Stir base constantly with a wooden spoon until thick enough to coat the back of the spoon, about 8 minutes. Do not boil.
6. Fill a very large bowl with ice water. Pour the gelato base into a slightly smaller bowl and set the bowl in the ice water bath. Let the base cool for 5 minutes, stirring occasionally.
7. Cover the bowl; refrigerate overnight.
8. When ready to eat, stir in the whiskey. Pour the base into an ice cream maker and freeze according to manufacturer’s instructions. Serve immediately.
Note: Store any leftover gelato in the fridge where it will melt. Refreeze it in the ice cream maker just before serving.
