White Coffee & Toffee Gelato

Ingredients

• 4 egg yolks, room temperature

• 1/2 cup of granulated sugar

• 1 cup of heavy cream

• 2 cups of 2% milk

• 2 cups of coffee beans

• 1/2 a recipe of chocolate almond toffee (link here) broken into pea sized pieces

Preparation

1. In a large glass bowl, whisk the 4 egg yolks and 1/2 cup of sugar until the mixture is thick and a pale yellow (about 3 minutes).

2. Combine the 2 cups of milk, 1 cup of coffee beans, and 1 cup of cream in a medium saucepan over medium heat. Cook to 170º while stirring frequently to ensure a skin does not form.

3. Slowly temper the egg yolks by adding small additions of the milk mixture to the eggs while whisking constantly. Once all the milk mixture has been added, return the mixture back to the saucepan and bring the custard to 185º. Use a spatula to constantly stir the mixture. You will know the custard is ready when it is thick enough to run your finger through the mixture on your spatula and the line stays behind.

4. Remove the custard from the heat and strain it through a fine-mesh strainer into a clean bowl. Add the additional cup of coffee beans and bring the custard down to room temperature and then cover with plastic wrap on the surface of the mixture. Refrigerate the mixture overnight (at least 8 hours).

5. Once the mixture has cooled overnight, set up your ice cream churner. Strain the custard to remove the coffee beans and then poor the custard into the churner and churn until it is thick and glossy. Remove from the churner and stir in the pieces of toffee. Sore in an airtight container in the freezer until you are ready to enjoy it.

Notes

• Yield: ~ 1 pint of gelato