Red Meat Allergy Friendly Classic Coffee Gelato

Total time5 hr 20 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Classic Coffee Gelato

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Ingredients

6 servings

2 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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½ cup heavy cream
3 tbsp finely ground espresso or dark-roast coffee
5 pasteurized egg yolks
⅔ cup granulated sugar
¼ tsp fine salt

Instructions

1
Combine the whole milk, heavy cream, and ground espresso in a medium saucepan over medium heat. Warm the mixture, stirring occasionally, until it just begins to steam and small bubbles form around the edges, about 5 minutes — do not let it boil. Remove from heat, cover, and let the coffee steep for 10 minutes.
2
Pour the steeped milk mixture through a fine-mesh strainer into a clean bowl or large measuring cup, pressing the grounds gently to extract all the liquid. Discard the grounds and return the strained liquid to the saucepan over medium-low heat.

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