Liquid Nitrogen Gelato by Andrea Mainardi

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Step 1

Cream: take a bowl and whisk the egg yolks and sugar together, mixing them well.

Step 2

Flavor infusion: in a separate saucepan combine milk, cream, coffee powder, orange zest, lemon zest and vanilla, and heat over medium heat until it just starts to boil.

Step 3

Cooking: pour the hot liquid over the egg yolks, straining it through a sieve to remove the zests. Put the mixture back on the heat and bring it to 82–85°C, continuing to stir with a spatula.

Step 4

Freezing with nitrogen: pour the cold base into a stainless steel stand mixer. Start the whisk at medium speed and begin pouring the nitrogen little by little.

Step 5

Enjoy your gelato.