Specifications

17
Espresso Gelato
Makes 4½ cups (1.125 L)
2 measured scoops finely ground
espresso or 2 espresso pods
3 cups (750 ml) whole milk
2 cups (500 ml) espresso beans
1 cup (250 ml) brewed espresso
10 large egg yolks
1 cup (250 ml) granulated sugar
pinch of salt
Press the power button of the Cuisinart
®
Espresso Maker to turn the machine on. The
lights around the power, manual, single
and
double espresso buttons will illuminate
and when they stop blinking, the machine has
been warmed and is ready to use.
Place the two-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the basket. Using the tamping tool, press
down the grounds with moderate presssure
and clean any excess from the rim. Secure
the portafilter holder in place.
Place a cup underneath the brew head and
press the
button. Espresso will begin to
brew and will stop when 8 ounces (240 ml)
have been brewed. Reserve.
Pour milk into a medium sized, heavy-
bottomed saucepan. Over medium-low heat,
gradually bring the milk to a boil. Turn the
burner off and stir in the espresso beans. Let
steep for 15 to 20 minutes. Strain; discard
beans.
Add the espresso to the steeped milk. Over a
medium-low heat, gradually bring to a boil.
While the milk/espresso mixture is heating,
slowly whisk the sugar and salt into the yolks.
Beat together until the mixture is light and
thickened.
Once the milk/espresso mixture has reached a
boil, slowly whisk ²⁄
³
of it into the yolk mixture.
Return the combined mixture to the remaining
milk/espresso in the saucepan. Over a
medium-low heat, stirring constantly in a
figure-eight rotation with a wooden spoon,
heat the mixture until it coats the back of a
spoon, about 4 minutes. This mixture must
NOT boil or the eggs will overcook.
Strain into a container and cool to room
temperature. Cover; refrigerate for 2 to 3
hours, or overnight.
Once properly chilled, process in a Cuisinart
®
Ice Cream Maker according to the unit’s
instructions.
Tiramisù
Makes 12 servings
4 scoops finely ground espresso
or
4 espresso pods
3 large eggs
¾ cup (175 ml) granulated sugar,
divided
1
(8-ounce [235 g]) container
mascarpone
cheese
½ cup (125 ml) chilled heavy cream
1 teaspoon (1 ml) water
¼ teaspoon (5 ml) of salt
2 cups (500 ml) brewed espresso,
cooled
2
tablespoons (30 ml) dark rum
(optional)
24
Savoiardi (crisp Italian ladyfingers)
¼ teaspoon (1ml) shaved bittersweet
chocolate, or unsweetened cocoa
powder (for garnish)
Press the power button of the Cuisinart
®
Espresso Maker to turn the machine on. The
lights around the power, manual, single
and
double espresso buttons will illuminate
and when they stop blinking, the machine has
been warmed and is ready to use.
Place the two-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the basket. Using the tamping tool, press
down the grounds with moderate presure and
clean any excess from the rim. Secure the
portafilter holder in place.
Place a cup underneath the brew head and
press the
button. Espresso will begin to
em200c_ib_BIL.indd 17 3/9/07 5:40:12 PM