Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon instant espresso powder
- 2 teaspoons vanilla extract
- Pinch of salt
- 4 large egg yolks
Instructions:
In a saucepan, combine milk, cream, sugar, espresso powder, vanilla extract, and salt
Cook over medium heat, stirring occasionally, until mixture begins to steam
In a separate bowl, whisk egg yolks
Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture
Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon
Remove from heat and strain mixture through a fine mesh sieve into a clean bowl
Chill the mixture in the refrigerator for at least 4 hours or overnight
Once chilled, churn the mixture in an ice cream maker according to manufacturers instructions
Transfer churned gelato to a freezer-safe container and freeze until firm, about 4 hours or overnight
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