Method
In a medium bowl combine the espresso and sugar, stirring to dissolve the sugar. Set aside to cool. Pour into a 9-inch round or square baking dish. Freeze until the mixture becomes slushy around edges, about 30 minutes. Stir to break up the ice crystals. Continue freezing, stirring the mixture every 20 minutes, until it is slushy, about 1 hour.
Makes 1 quart, serves 4
Reprinted with permission from ©Pamela Sheldon Johns, Gelato, published by Ten Speed Press
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