HAPPY BIRTHDAY EC! I totally can't belive it's been a year since my first post (Roasted Tomato Soup with Frsh Pesto). When I started I never thought that anybody would ready my blog and I am happy that you all have proved me wrong!
This past year has been so therapeutic for me by sharing my recipes with all you lovely people. I Especially love recieving the comments. It makes me happy. So I want to say thank you for reading and commenting!
I had every inclination to make a cake, because I mean, come on- this is a special occasion. BUT espresso gelato is delicious too... and it's getting colder, so I figured I should get my ice cream fix in now before the cold weather makes me not want any more (the horror).
Recipe: Espresso Gelato
Makes ~1 Qt (1L) Ingredients:
1 3/4 cups milk (whole, 2% or 1%)
3/4 cup strong brewed espresso
1/2 cup honey
6 egg yolks
1 1/4 cup heavy cream
2 tbsp vanilla
4 tbsp creme de cacoa
In a heavy bottomed saucepan over medium heat, heat the whole milk, 1/4 cup of honey and espresso stirring occasionally until almonst boiling. Meanwhile, combine egg yolks with the remaining honey in a large bowl. Beat until slightly thickened.
Temper the hot milk mixture with the egg yolks. Pour the mixture back into the saucepan and heat stirring occasionally with a heatproof spatuala or wooden spoon until thickened and the mixture reaches 180 degrees F (or until almost boiling).
Prepare the cream in a large bowl set over an icebath. Pour the hot milk through a fine mesh seive into the cream. Add the vanilla and creme de cacoa. Let cool to room temperature before refridgerating overnight. Process according to your icecream makers directions.