Espresso Gelato

Makes 4½ cups

2     measured scoops finely ground
       espresso or 2 espresso pods
3     cups whole milk
2     cups espresso beans
1     cup brewed espresso
10   large egg yolks
1     cup granulated sugar
       pinch of salt

Press the power button of the Cuisinart®
Espresso Maker to turn the machine on. The
lights around the power, manual, single and
double espresso buttons will illuminate
and when they stop blinking, the machine has
been warmed and is ready to use.
Place the two-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the basket. Using the tamping tool, press
down the grounds with moderate pressure
and clean any excess from the rim. Secure
the portafilter holder in place.
Program the espresso maker to brew 8
ounces of espresso. Place a cup underneath
the brew head and press the double espresso button.
Espresso will begin to brew and will stop
when 8 ounces have been brewed. Reserve.
Pour milk into a medium sized, heavy-bottomed saucepan.
Over medium-low heat,
gradually bring the milk to a boil. Turn the
burner off and stir in the espresso beans. Let
steep for 15 to 20 minutes. Strain; discard
beans.Add the espresso to the steeped milk. Over a
medium-low heat, gradually bring to a boil.
While the milk/espresso mixture is heating,
slowly whisk the sugar and salt into the yolks.
Beat together until the mixture is light and
thickened.
Once the milk/espresso mixture has reached a
boil, slowly whisk 2⁄3 of it into the yolk mixture.
Return the combined mixture to the remaining
milk/espresso in the saucepan. Over a
medium-low heat, stirring constantly in a
figure-eight rotation with a wooden spoon,
heat the mixture until it coats the back of a
spoon, about 4 minutes. This mixture must
NOT boil or the eggs will overcook.
Strain into a container and cool to room
temperature. Cover; refrigerate for 2 to 3
hours, or overnight.
Once properly chilled, process in a Cuisinart®
Ice Cream Maker according to the unit’s
instructions.