Coffee Gelato

Preparation:
In a large bowl, mix the egg yolks and sugar until it becomes pale yellow.

Put the milk and dissolved expresso powder in a stainless steel saucepan, turn the heat to medium and bring the milk to a slow simmer, do not let milk boil.

Add the hot milk slowly to the beaten yolks, pouring it in a thin stream through a fine strainer. Add a little at a time, stopping each time to beat it into the yolks.

Transfer the mixture to a saucepan, turn the heat to medium and beat constantly for about 4 to 5 minutes without letting it boil, then take off the heat and allow it to become completely cold, about 3 hours.

Pour the cold mixture into the container of your ice cream maker and freeze it following the manufacturers instructions. When  the gelato is ready serve immediately. If you are preparing gelato for later use, or prefer it when it's more compact, transfer it to a container that closes tightly and place in the freezer. If you are going to leave it in the freezer overnight or longer, let the gelato soften in the refrigerator for 30 minutes before serving.

TIP: If you do not have an ice cream maker, pour the cold mixture into a freezer container, close the lid tightly and place gelato in the freezer for about 2-1/2 hours or until set. Before serving remove from the container and chop roughly into pieces and place in the food processor and process until smooth (or use mixer).

Makes 6 servings.