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Espresso Gelati Sundaes

  • SERVINGS: makes 10 sundaes, plus leftover gelati

These luxurious gelati are delightful with espresso, but they are also wonderful on their own. They're best eaten on the day they're made.

Cream gelato

  1. 3 cups heavy cream
  2. 1 cup milk
  3. 1/2 cup half-and-half
  4. Finely grated zest of 1 lemon
  5. 1 cup sugar
  6. 3 egg yolks
  7. 1/4 cup light corn syrup
  8. 1/2 teaspoon pure vanilla extract

chocolate gelato

  1. 1 1/2 cups sugar
  2. 1 1/2 cups unsweetened cocoa
  3. 1 cup light corn syrup
  4. 3 cups heavy cream
  1. About 1 cup strongly brewed espresso, at room temperature
  1. In a heavy medium saucepan, combine the cream, milk, half-and-half, lemon zest and 1/4 cup of the sugar. Bring to a simmer over moderate heat, stirring occasionally.
  2. Meanwhile, in a bowl, whisk the egg yolks with the remaining 3/4 cup of sugar. Whisk in the hot cream mixture and return the custard to the saucepan. Cook for 6 minutes, stirring constantly; do not let it boil. Strain into a bowl and stir in the corn syrup and vanilla. Refrigerate until chilled. Working in 2 batches, freeze the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a chilled bowl and store in the freezer.
  3. In a heavy large saucepan, combine the sugar, cocoa, 1/2 cup of the corn syrup and 5 cups of water. Bring to a boil over moderately high heat and cook, stirring often, until the syrup is very thick and reduced to 3 1/4 cups, about 40 minutes.
  4. Scrape the syrup into a bowl, stir in the remaining 1/2 cup of corn syrup and the cream. Refrigerate until chilled. Working in 2 batches, freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a chilled bowl and store in the freezer.
  5. Place 1 to 2 scoops of the chocolate gelato into parfait glasses and add a scoop or two of the cream gelato. Drizzle with 1 to 2 tablespoons of espresso and serve.
Make Ahead The chocolate and cream gelati can be frozen separately for up to 2 days.
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