Caffe Latte Gelato

Directions

1. 1
   Combine milk and ground coffee in a medium saucepan and bring to a low simmer.
2. 2
   Cook for 20 minutes.
3. 3
   After 20 minutes, remove the milk from the heat and let stand for 30 minutes (you can also refrigerate it overnight).
4. 4
   Strain the milk through a fine-meshed strainer.
5. 5
   Heat until bubbling, then cover to keep hot and remove from heat.
6. 6
   Blend sugar and egg yolks in a blender or food processor until thick and smooth.
7. 7
   Gradually add the hot milk until the mixture is combined.
8. 8
   Pour the mixture into a saucepan and cook over medium heat until the mixture thickens and will coat the back of a spoon (about 6-8 minutes; be sure to stir constantly).
9. 9
   Remove the pan from heat and place in a bowl of ice water; stir until mixture is cool (about 2 minutes).
10. 10
    Cover and refrigerate until the mixture is completely cool (probably at least 2 hours).
11. 11
    Whip the cream until soft peaks form and fold into cooled custard mixture.
12. 12
    Freeze in an ice-cream maker; for a silky texture, you should use less salt and a slower churning speed (fast, cold churning can make a gelato coarse).
13. 13
    Serve with whipped cream and chocolate-covered coffee beans for garnish.