This recipe may be reproduced with the following credit:
 by SILVIA BIANCO (http://www.chefsilvia.com)

Espresso Gelato

1-1/4 cups white granulated sugar
8 egg yolks
2 cups milk (room temp)
1/4 teaspoon salt
1/2 cup instant espresso coffee
2 cups heavy cream

Beat the sugar and egg yolks until thick. Slowly add the milk, beating gently to incorporate before adding more. Add the salt and place the mixture in a double boiler or in a stainless steel or glass bowl and place the bowl over a pot with approximately 1 inch or so of water. Let the water boil gently and stir the mixture (I like to use a wooden spoon) until it becomes thick and custard like and it coats the side of your spoon (about 8 minutes). Remove from heat and place the bowl over another bowl of ice water to cool it some what and stir in the espresso until completely mixture through. Place the custard mixture into the refrigerator until chilled thoroughly.

In the meantime, whip the heavy cream until it forms soft peaks. When the custard mixture is chilled, fold the whipped cream into it and then pour the contents into the ice cream machine and proceed according to it's dire