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dark rum coffee granules sugar cornstarch salt milk slivered almonds sugar cornstarch salt milk bittersweet almond extract milk egg yolks sugar Marsala salt
Viewed: 22 - Published at: 2 years agoIngredients
- 3 tablespoons dark rum
- 1 1/2 tablespoons instant coffee granules
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Large pinch of salt
- 2 1/4 cups whole milk
- 1/2 cup slivered almonds (about 2 ounces), toasted, cooled
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups whole milk
- 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 teaspoon almond extract
- 1 1/3 cups whole milk
- 4 large egg yolks
- 1/2 cup sugar
- 1/3 cup imported dry Marsala
- Large pinch of salt
Method
- Mix rum and instant coffee in small bowl until coffee dissolves.
- Whisk sugar, cornstarch, and salt in heavy medium saucepan until no cornstarch lumps remain.
- Gradually whisk in milk.
- Cook over medium heat until mixture thickens and boils, stirring constantly, about 5 minutes.
- Remove from heat; whisk in coffee mixture.
- Press plastic wrap onto surface of gelato base.
- Refrigerate until cold, about 3 hours.
- Transfer gelato base to ice cream maker and process according to manufacturer's instructions.
- Transfer gelato to container; cover and freeze.
- Combine almonds, sugar, cornstarch, and salt in processor; blend until nuts are finely ground.
- Transfer nut mixture to heavy medium saucepan.
- Gradually whisk in milk.
- Whisk over medium heat until mixture thickens and boils, about 5 minutes.
- Remove from heat.
- Add chocolate and whisk until melted.
- Mix in almond extract.
- Press plastic wrap onto surface of gelato base.
- Refrigerate until cold, about 3 hours.
- Transfer gelato base to ice cream maker and process according to manufacturer's instructions.
- Transfer gelato to container; cover and freeze.
- Combine 1/3 cup milk, egg yolks, sugar, Marsala, and salt in medium stainless steel bowl; whisk to blend.
- Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
- Whisk until thick and thermometer registers 160F, about 5 minutes.
- Remove bowl from over water.
- Whisk in remaining 1 cup milk.
- Press plastic wrap onto surface of gelato base.
- Chill until cold, about 3 hours.
- Transfer gelato base to ice cream maker and process according to manufacturer's instructions.
- Transfer gelato to container; cover and freeze.
- (All gelati can be made 3 days ahead.
- Keep frozen.)
