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.
3 cups heavy cream
1 cup milk
1/2 cup half-and-half
Finely grated zest of 1 lemon
1 cup sugar
3 egg yolks
1/4 cup light corn syrup
1/2 teaspoon pure vanilla extract
1 1/2 cups sugar
1 1/2 cups unsweetened cocoa
1 cup light corn syrup
3 cups heavy cream
About 1 cup strongly brewed espresso, at room temperature
How to Make It
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.
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.
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.
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.
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.
The chocolate and cream gelati can be frozen separately for up to 2 days.
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