Iced Espresso Floats With Chocolate Ice Cream

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1/3 teaspoon kosher salt
• 1 1/2 cups milk
• 1 2/3 cups heavy cream (whipping)
• 4 ounces chocolate, finely chopped
• 6 cups cold brewed espresso or 6 cups strong coffee
• 7 tablespoons superfine sugar

Recipe

• 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 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.