Whole coffee beans isn't an ingredient you would expect to find in a citrus-infused gelato recipe, right? I was shocked too. But somehow, it works. The coffee flavor tucked away in the background softens the lemon and orange flavors. Dee-lish.
Creamy Lemon Orange Gelato
courtesy KitchenAid Cookbook
2 cups reduced-fat milk
4 strips orange peel (about 2 inches by 3 / 4 inch wide)
4 strips lemon peel (about 2 inches by 3 / 4 inch wide)
6 coffee beans
5 egg yolks
3/4 cup sugar
Scald milk with orange peel, lemon peel and coffee beans in heavy medium saucepan.
Whisk yolks and sugar in medium bowl to blend. Gradually whisk half of milk mixture into yolks. Return yolks to saucepan with remaining milk. Stir over low heat until mixture thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain into medium bowl. Refrigerate until well chilled. Follow ice cream maker's instructions for freezing...transfer ice cream to airtight container and freeze for several hours to allow flavors to ripen.