Iced Espresso Floats With White Chocolate Ice Cream

Name: Iced Espresso Floats With White Chocolate Ice Cream
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 serving(s)
Ingredients: 3 large egg yolks; 1/2 cup granulated sugar; 1/3 teaspoon kosher salt; 1 1/2 cups milk; 1 2/3 cups heavy cream (whipping); 4 ounces white chocolate, finely chopped; 6 cups cold brewed espresso or 6 cups strong coffee; 7 tablespoons superfine sugar

Submitted by Annacia

"If you can find White Chocolate ice cream in the market you won't need to make it. The cook time is freeze time."

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Ready In:: 5hrs 15mins
Ingredients:: 8
Serves:: 6

ingredients

FOR GELATO
3 large egg yolks
¹⁄₂ cup granulated sugar
¹⁄₃ teaspoon kosher salt
1 ¹⁄₂ cups milk
1 ²⁄₃ cups heavy cream (whipping)
4 ounces white chocolate, finely chopped
ESPRESSO
6 cups cold brewed espresso or 6 cups strong coffee
7 tablespoons superfine sugar

directions

TO MAKE THE GELATO:
In a bowl, whisk together the egg yolks
1/4 cup of the sugar and the salt.
Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,
stirring occasionally, until almost simmering.
Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
Strain the custard into a clean bowl and cool over an ice bath until room temperature.
Refrigerate the custard for at least 4 hours or up to overnight.
Churn in an ice cream machine according to the manufacturer's instructions.
Freeze until scoopable, about 4 hours, depending on your freezer.
TO SERVE:
Mix together the espresso and superfine sugar in a large pitcher.
Fill 6 tall glasses two-thirds full of cold espresso.
Place a big scoop of white chocolate ice cream in each glass.
Serve immediately, with a long spoon and a straw.
IN ADVANCE:.
The espresso should be made the same day the float is served and chilled.