Affogato al Caffe

Directions

1. 1
   In a 3-quart saucepan bring the milk to a boil over medium-high heat.
2. 2
   Remove from heat and add the espresso.
3. 3
   In a mixing bowl, beat the yolks until pale yellow.
4. 4
   Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted.
5. 5
   Stir in half of the hot milk, then stir in the remaining milk.
6. 6
   Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes.
7. 7
   Stir in the vanilla and chill for 1/2 hour.
8. 8
   Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture.
9. 9
   Transfer to an ice cream machine and freeze according to manufacturer's instructions.
10. 10
    (The semifreddo can be made up to 2 weeks in advance).
11. 11
    Whip the remaining 1/2 cup cream to soft peaks.
12. 12
    Place 1 scoop of semifreddo in each of eight tall glasses.
13. 13
    Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.