This coffee ice cream has the deep, rich flavor of a cup of espresso. Try serving it with a dab of unsweetened whipped cream and a dusting of cinnamon.
Prepare the basic mixture up to the point where the mixture comes to a simmer. Whisk in the coffee, remove from the heat, and cover. Allow to steep for 10 minutes. Strain the mixture, then pour through a coffee filter to remove any remaining grounds. Cool the mixture and freeze in an ice cream maker.
Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container with a lid. Store in the freezer. Serve the gelato on the day it is prepared for best texture.
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