Tiramisu Gelato (DIY Version)

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 shots (about 2 oz) of strong brewed espresso, cooled
• 1 teaspoon vanilla extract
• Cocoa powder for dusting
• Optional: liqueur like Kahlúa or Marsala for extra flavor

Method:

1. In a saucepan, heat milk, cream, and half the sugar until hot but not boiling.
2. Whisk egg yolks and remaining sugar until pale, then slowly add some of the hot milk mixture to temper the eggs.
3. Return everything to the saucepan and cook over low heat, stirring constantly until it thickens slightly (custard texture).
4. Cool the custard completely, then mix in the espresso, vanilla, and liqueur if using.
5. Freeze in an ice cream maker according to manufacturer instructions.
6. Before serving, dust with cocoa powder for that finishing touch.

Serving tip: Garnish with a sprinkle of cocoa powder or a few coffee beans for extra elegance.

Would you like tips on where to find good gelato or a recommendation from Duomo Gelato’s menu if you’re visiting?