Coffee Gelato With Orange Zest Food

COFFEE GELATO

Steps:

• Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
• Brew the coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
• Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
• Transfer milk-coffee mixture to an ice cream maker and follow manufacturer's instructions for making ice cream.

PERFECT COFFEE GELATO

Steps:

• Place a large mixing bowl with a sieve over it near the stove.
• Combine the milk and cream in a medium saucepan over medium heat until simmering.
• Whisk the eggs and the sugar together in a medium mixing bowl.
• When the milk is simmering, pour one ladleful at a time into the eggs, whisking constantly.
• Return the milk mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
• Immediately pour the mixture through the sieve into the bowl, discarding any solids.
• Stir the coffee granules and vanilla extract into the warm custard until fully combined. Taste and add more coffee or extract if needed. Then cover and refrigerate until thoroughly chilled, at least 2 hours.
• Churn according to the directions for your ice cream maker. Transfer to an airtight container and freeze for at least 4 hours before serving.
• Scoop and enjoy! Store in the freezer for up to 1 week.

BLOOD-ORANGE GELATO

Steps:

• In a medium saucepan, combine milk and orange zest. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes.
• In a small saucepan, cook orange juice over medium-low heat until reduced by three-fourths, 30 to 40 minutes. Remove pan from heat, and let orange syrup cool completely.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
• Add half of warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a wooden spoon.
• Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in orange syrup.
• Freeze in ice-cream maker according to manufacturer's instructions.

COFFEE GELATO 1997 ( ITALY)

Steps:

• Dissolve coffee powder in the 1/2 cup hot water.
• Whisk egg yolks and sugar in a large bowl to blend.
• Bring milk to a low boil in saucepot on stove.
• Gradually whisk in milk into the yolks mixture, to temper.
• Return to saucepot and whisk in the dissolved coffee mixture.
• Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon.
• This should take about 8 minutes.
• Remove from heat and refrigerate until cold, or over night covered.
• Process in ice cream maker according to manufacturers direcions.
• Transfer to a covered container and place in the freezer.

COFFEE GELATO

Steps:

• Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)

COFFEE GELATO WITH ORANGE ZEST

Steps:

• Beat eggs lightly, whisk into milk and sugar.
• Heat mixture over medium heat stirring constantly until mixture thickens.
• Remove the resulting custard from heat, and pour into chilled bowl.
• Stir in espresso, orange zest, and coffee grounds.
• Chill for at least 4 hours, preferably overnight.
• Freeze mixture according to ice cream maker instructions.
• Transfer to a freezer-safe container, press plastic wrap across the surface of the gelato, snap on lid, and place in freezer to hard-freeze.
• To serve, place gelato in fridge approximately 20 minutes before serving to soften.

SPICED ORANGE COFFEE

Steps:

• Place coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Pour into 8 large mugs; top each with 2 Tbsp. COOL WHIP.