Royal Caribbean fans, here is recipe for Cafe Liegeois Gelato.

Café Liegeois

Ingredients

Café Gelato:

• 2 cups (475 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 cup (235 g) sugar
• 2 tablespoons (30 g) instant coffee
• 5 egg yolks
• 1 teaspoon (5 ml) vanilla extract
• 3 tablespoons (45 g) instant coffee
• 2 tablespoons (30 ml) Kahúla® or coffee liqueur

Garnish:

• 5 espresso shots, chilled or ⅓ cup (90 ml) coffee sauce (purchased)
• ½ cup (120 ml) heavy cream, whipped
• Candied coffee beans
• Cigarette biscuits

Directions

• In a saucepan over medium-heat, warm milk, cream, ½ cup of sugar and instant coffee for 5 minutes or until sugar has dissolved and milk is simmering.
• Remove from heat and let cool.
• In a medium glass or stainless steel bowl, using an electric mixer at high speed, beat egg yolks and remaining sugar for 5 minutes or until light, yellow and thick.
• Reduce speed to low and slowly incorporate warm milk mixture.
• Fold in vanilla extract, instant coffee and coffee liqueur and pour mixture back into saucepan. Cook over medium-low heat, stirring constantly for 5 to 6 minutes or until thickened. Do not allow mixture to boil.
• Pour mixture through a sieve into a glass bowl. Let cool slightly before covering with plastic wrap and chilling.
• Pour mixture into an ice cream machine and process as directed by manufacturer.
• Transfer into a container. Cover and freeze.
• To make Café Liégeois, place 3 scoops of coffee gelato into chilled bowls. Drizzle with cold espresso shots or coffee sauce. Top with rosettes of whipped cream. Garnish with candied coffee beans and a cigarette biscuit.

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