Espresso Gelato

Steps

1. Whisk 2 egg yolks2 egg yolks2 egg yolks3 egg yolks3 egg yolks3 egg yolks, 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl until pale and thick, about 1 minute.
2. Heat 280 ml whole milk280 ml whole milk1 cup + 3 tbsp whole milk420 ml whole milk420 ml whole milk1¾ cups whole milk, 80 ml whipping cream80 ml whipping cream⅓ cup heavy cream120 ml whipping cream120 ml whipping cream½ cup heavy cream and 1 tbsp instant espresso or coffee powder1 tbsp instant espresso or coffee powder1 tbsp instant espresso powder1½ tbsp instant espresso or coffee powder1½ tbsp instant espresso or coffee powder1½ tbsp instant espresso powder in a saucepan, stirring, until steaming and the coffee has dissolved.
3. Slowly whisk half of the hot milk into the yolks, then pour everything back into the pan.
4. Cook over low heat, stirring all the time, until it coats a spoon at about 80 °C176 °F, 4 to 6 minutes.
5. Pour through a sieve into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with a few chocolate-covered coffee beans.