This is very easy to prepare and just as easy to eat. Perfect on a giornata calda!
5 egg yolks
125ml fresh espresso
110 g sugar
500 ml fresh milk
1 tablespoon Tia Maria.
Whisk the egg yolks with half of the sugar together. Whisk until pale and creamy.
Place the milk, espresso and remaining sugar into a saucepan. Bring to the boil.
Pour the milk mixture over the egg mixture and gently whisk to combine.
Now pour this back into the saucepan and cook over low heat until the mixture thickens slightly. Do not allow it to boil.
Once thicker, pour into ceramic dish and cool over ice. Stir in Tia Maria.
Once freddo pour into a freezer safe container and let the magic happen.
Check on the gelato and gently stir every 30 minuti to break up any ice crystals forming. This will give it a smoother consistency.