1. TO MAKE THE GELATO: 2. In a bowl, whisk together the egg yolks 3. 1/4 cup of the sugar and the salt. 4. Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat, 5. stirring occasionally, until almost simmering. 6. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour. 7. Strain the custard into a clean bowl and cool over an ice bath until room temperature. 8. Refrigerate the custard for at least 4 hours or up to overnight. 9. Churn in an ice cream machine according to the manufacturer's instructions. 10. Freeze until scoopable, about 4 hours, depending on your freezer. 11. TO SERVE: 12. Mix together the espresso and superfine sugar in a large pitcher. 13. Fill 6 tall glasses two-thirds full of cold espresso. 14. Place a big scoop of white chocolate ice cream in each glass. 15. Serve immediately, with a long spoon and a straw. 16. IN ADVANCE:. 17. The espresso should be made the same day the float is served and chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
