Ingredients
1
1/2 tbsp instant coffee granules
1/2
cup slivered almonds (about 2 ounces), toasted, cooled
3
ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/3
cup imported dry Marsala
Directions
2.
Mix rum and instant coffee in small bowl until coffee dissolves. Whisk sugar, cornstarch, and salt in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in milk. Cook over medium heat until mixture thickens and boils, stirring constantly, about 5 minutes. Remove from heat; whisk in coffee mixture. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer\'s instructions. Transfer gelato to container; cover and freeze.
3.
For chocolate-almond gelato:
4.
Combine almonds, sugar, cornstarch, and salt in processor; blend until nuts are finely ground. Transfer nut mixture to heavy medium saucepan. Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Add chocolate and whisk until melted. Mix in almond extract. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer\'s instructions. Transfer gelato to container; cover and freeze.
5.
For zabaglione gelato:
6.
Combine 1/3 cup milk, egg yolks, sugar, Marsala, and salt in medium stainless steel bowl; whisk to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thick and thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Whisk in remaining 1 cup milk. Press plastic wrap onto surface of gelato base. Chill until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer\'s instructions. Transfer gelato to container; cover and freeze. (All gelati can be made 3 days ahead. Keep frozen.)
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