Cappuccino Gelato

Post date: Sep 6, 2015 3:07:16 PM

Adapted from "Espresso Gelato" by Jacob Kennedy of Gelupo (London gelateria) in Bocca: Cookbook, as reported by Aleksandra Crapanzano in Wall Street Journal, August 2015.

Serves: 6 - 8

2-1/2 C. decaf (N)espresso

12 large egg yolks

1 C. Turbinado sugar

2 T. honey

4 C. heavy whipping cream

1/2 t. vanilla

2 T. powdered sugar

bittersweet chocolate bar

Special Equipment:

• • Nespresso espresso machine

  • Donvier ice cream maker

  • hand grater with fine holes as for grating Parmeggiano Reggiano

The night before: Place Donvier chilling cylinder in freezer--with opening abutting cold air vent.

Make (N)espresso and pour into a saucepan.

Separate eggs. Place yolks in 4-cup glass measuring cup and beat lightly. Reserve whites for another use.

Add sugar and honey to espresso in saucepan. Bring to a boil and stir to dissolve sugar crystals. Pour hot mixture into yolks. Whisk vigorously to fully incorporate eggs into espresso mixture. Cool to room temperature. Cover and chill in fridge until ready to freeze in ice cream maker.

Pour gelato base into ice cream maker and proceed to freeze per manufacturer's instructions.

Chill serving cups in freezer.

Whip cream with a touch of vanilla and powdered sugar, until thick but still runny enough to approximate cappuccino foam. Cream may be whipped a few hours before serving. Cover and refrigerate, whipping by hand with a few strokes of a balloon whisk just before serving. Alternatively, shake low-fat milk in a covered working glass to create foamed milk as for cappuccino.

Place a scoop of gelato into chilled cups. Place a dollop of whipped cream over gelato (or ladle milk foam over). Grate chocolate with a hand grater, dusting whipped cream with chocolate shavings.