In 6 tall glasses, place one scoop of the gelato in each. Pour the espresso over the ice cream, and then the coffee cream anglaise. Dust each with the cocoa powder. Serve immediately.;
In a bowl, combine the sugar and the yolks until smooth. Add the milk and cream to this and stir thoroughly. Pour this mixture into a small saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Add the espresso and stir completely.
Pour sauce in a bowl and place over another bowl filled with ice and water. Cool completely and serve.
Recipe courtesy of Mario Batali, 2001