Ingredients
250ml double cream
500ml full fat milk
250ml freshly brewed espresso
175g granulated sugar
2 tbs cornstarch
pinch of salt
1 tbs liquid pectin
Method
In a medium saucepan, combine the cream and 375ml of the milk. Set over a medium heat and bring to a simmer.
Whilst the cream and milk mixture is heating, whisk the remaining milk, espresso, sugar, cornstarch and salt into a bowl.
Once the milk and cream mixture has come to a simmer add the milk and sugar mixture. Keeping on the heat, continuously stir until the mixture comes to a gentle boil and thickens to where it can coat the back of the spoon (this will take about 15 mins).
Remove the pan from the heat, stir in the pectin and cool to room temperature. Cover and refrigerate for at least 2 hours, preferably overnight.
Once chilled, whisk the mixture again. With the gelato paddle fitted, pour mixture into the ice cream/gelato maker. Cover with lid.
Turn the appliance on and set the timer for 40 to 50 minutes. The gelato is ready when it starts to thicken. To produce a firmer gelato churn in the ice cream/gelato maker for longer.
Serve or store in an airtight container in the freezer.