- 6 cups coffee gelato
- 1 cup espresso, or strong coffee
- Cooled Coffee Cream Anglaise, recipe follows
- Unsweetened cocoa powder, for dusting
Coffee Cream Anglaise:
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.