Espresso Gelato

This is for All AWESOME MOMS out there ! HAPPY MOTHER'S DAY !!!!!!!! Hope you'll  have an enjoyable day or week or so by telling the kids and hubby to do all the housework from now on ! lol 

It's another gelato , folks !

Now , don't think that I'm addicted to coffee ! Pish posh !  Actually , I'm attending coffeeholics anonymous ! lol 

Making gelato , according to wiki , is somewhat the same thing as making ice cream at home .

Lighter than ice cream ?  It depends I guess on the ingredients or recipe you're using .

But don't worry , as long as it's tastes great , who cares ? What's in a name anyway ?

Though gelato sounds sexier than ice cream ! lol

If you're going to ask , am I using whole milk ?! Of course , but it's UHT  , the whole milk I can find near us is only that ! Besides its cheap ! I know gelato purist will shudder at the thought of using uht milk but don't worry , we plebeain can use what is available to us ! lol

The ice cream I made before and my pistachio gelato last time , I just churned those for about 20 minutes or so and some for 40 minutes tops . But I churned this batch for an hour .Why churned it for too long ? Instead of using the same amount of milk and cream , I reduced the cream to just 100 ml and added more milk for a more lighter gelato . So after 40 minutes of churning the mixture , 'twas still a little too soft to my liking  and another 20 minutes sure makes a difference .

The verdict ? I'm happy as a clam ! lol

This one's for my Mom! Happy Mother's Day , Nanay ! ♥♥♥ She's all for sharing , so I started by eating her share ! hahahhaha 

Gelato Al Caffe ( This recipe makes about 1.3 litres/ 2 1/4 pints / 5 1/2 cups of liquid , so it will need to be churned in 2 batches ) 

Recipe from Ices Italia

Serves 12 

I halve the recipe and my slight modification in red 

80 grams / 2 3/4 oz finely ground coffee 

400 ml / 1 3/4 cups boiling water
8 egg yolks
125 grams / scant 2/3 cups soft brown sugar ( 60 grams ) 
pinch of salt
500 ml / 2 cups full cream ( whole ) milk ( 400 ml )

500 ml / cups whipping cream ( 100 ml )
1 tsp good quality vanilla extract , such as Madagascar Bourbon ( don't worry , cheap one's fine hee hee ) 

* Put coffee into a cafetiere and pour boiling water . Leave to stand fro 15 minutes before pushing down the plunger as far as it will go . Transfer to a bowl and leave to cool . I got about 125 ml liquid 
* Whisk the egg yolks , sugar and salt together in  a large heatproof bowl until pale in color . Pour the cream and milk into a saucepan and heat slowly until small bubbles appear around the edge of the pan . Pour into the egg yolk mixture and stir well .
* Pour mixture back into the pan and cook over a medium heat , stirring constantly for about 8-10 minutes .  I just cook mine for about 2 minutes  When some of the foam disappears from the surface , place the candy thermometer in the pan and continue to stir until the temp reads 75°C/167°F . I don't have a candy thermometer yet , but in this case , it's not really necessary to use it Do not let the mixture get any hotter or custard will curdle . Add coffee and vanilla , pour into a bowl to cool , then chill in the fridge  for 30 minutes
* Churn using an ice cream maker , until thick . Transfer to a freezer proof  container , cover and freeze for 1 1/2 - 2 hours before serving .