Coffee Gelato

Line a 12.5 x 25 cm baking dish with parchment paper

PREPARE THE CARAMEL CREAM: In a small saucepan, combine the water and butter over low heat, stirring occasionally, until the caramel forms

Remove from heat and stir in the heavy cream

Beat in the egg yolks until smooth

Pour the warm caramel into the eggs and beat until thickened

Add the melted white chocolate, unsalted butter, and beat until smooth

Let cool for 5 minutes

Beat the remaining heavy cream until stiff peaks form

Fold into the caramel cream

Pour into prepared baking dish

Reserve in freezer while preparing the chocolate cream

MAKE THE CHOCOLATE CREAM: In a small saucepan, combine the heavy cream and instant coffee over low heat, stirring constantly, until dissolved

Add the melted white chocolate and stir until smooth

Beat in the egg yolks with unsalted butter until smooth

Beat in the remaining heavy cream until stiff peaks form

Fold into the chocolate mixture

Spread over the caramel cream

Reserve in freezer while preparing the coffee cream

MAKE THE COFFEE CREAM: In a small saucepan, combine the heavy cream and instant coffee over low heat, stirring constantly, until dissolved

Add the melted white chocolate and stir until smooth

Beat in the egg yolks with unsalted butter until smooth

Beat in the remaining heavy cream until stiff peaks form

Fold into the coffee mixture

Spread over the chocolate cream

Covers with plastic wrap or aluminum foil and freeze for 3 hours

PREPARE THE Topping: In a small saucepan, combine the melted chocolate, unsalted butter, and Karo over low heat, stirring until smooth

Let cool

Remove the frozen gelato from freezer and spread one-third of the topping over the coffee cream

Cover and freeze for another hour

To unmold, place a knife around the edges of the gelato and flip onto a plate

Remove parchment paper

Quickly reheat the remaining topping over low heat until melted, then cover the gelato

Freeze until serving time

Calories per portion: 518