Homemade Espresso Gelato

Ingredients

• 5 Large Egg Yolks
• 1 Cup Sugar
• 1 1/2 Cups Whole Milk
• 1 Tablespoon Instant Espresso Powder

Directions

1. In a large bowl, add sugar and egg yolks and beat until well combined.
2. In a heavy medium pan, add milk and bring to a boil. Slowly, add hot milk into egg mixture, beating continuously. Add espresso mixture and beat until well combined.
3. Return espresso mixture into pan over medium heat and cook for about eight minutes, stirring continuously, you don't want to boil it.
4. Remove from heat and keep aside to cool. Transfer custard to a bowl and refrigerate for about three hours.
5. Now, transfer custard into an ice cream maker and process according to manufacturer's instructions. Now, transfer to an airtight container and freeze until set.