Coffee Gelato

Directions

1. 1
   Whisk yolks and sugar in large bowl to blend.
2. 2
   Bring milk to boil in heavy medium saucepan.
3. 3
   Gradually whisk hot milk into egg mixture; then whisk in espresso mixture.
4. 4
   Return mixture to saucepan.
5. 5
   Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
6. 6
   Refrigerate until cold, about 3 hours.
7. 7
   Process custard in ice cream maker according to manufacturer's instructions.
8. 8
   Freeze in covered container.
9. 9
   (Can be prepared 3 days ahead.
10. 10
    Keep frozen.)