Choffy Gelato

We love to hear all the ways people make and use Choffy. When we saw this recipe from one of our distributors, Clare Moon, we had to post it. Let us know what you think! We are dying to try it ourselves.

If you have a favorite Choffy recipe, send it to us. We plan on having a Choffy recipe contest soon, so start channeling your inner Rachel Ray or Emeril or Meaghan (the barrista on the corner).

CHOFFY GELATO

1 ½ c whole milk
¾ c sugar
¼ c Choffy grounds
pinch of salt
1 ½ c heavy cream
5 large egg yolks
¼ t vanilla

Heat milk, sugar, Choffy, salt and ½ c of the cream in a medium saucepan until it is very warm, but not boiling, then cover, remove from heat, and let steep at room temperature for 1 hour.

Press mixture in a French press to remove Choffy grounds. Then return mixture to saucepan and heat to simmering, but not boiling. Meanwhile whisk egg yolks together in a separate bowl. Slowly pour the simmering mixture into the egg yolks, whisking constantly to temper the egg yolks. Scrape the warmed egg mixture back into the saucepan.

Stir the mixture constantly over medium heat, scraping sides and bottom as you go, until the mixture thickens and coats the back of the spoon (you should be able to run your finger across the back of the spoon and have the coating not run)—about 10 min.

Chill in the refrigerator, and then freeze it in an ice cream maker.

Makes about 1 quart