Sunday, November 11, 2007

Coffee gelato

In our eggy universe, it's important to have delicious ways to use up extra eggs. Here's one that is useful when baking meringues or macaroons, meaning that you have just the yolks left over. It's also insanely easy to memorize, meaning that you never have an excuse not to make it. And it's a cinch to halve or double or multiply by one-and-a-third if you don't have exactly the right number of leftover yolks.

Coffee Gelato

half a dozen egg yolks
1 cup of milk (or a milk/cream mixture)
1 cup of strong coffee (decaf for the kids?)
1 cup of granulated sugar

Whisk egg yolks and sugar in a large bowl to blend. Bring milk to a simmer in heavy medium saucepan. Gradually whisk hot milk into egg mixture, then whisk in the coffee. Return mixture to saucepan. Stir over medium heat until custard thickens (do not boil). Refrigerate until cold.

Process custard in ice cream maker.

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