Gluten Free Coffee Semifreddo

Ingredients:

• 5 large egg yolks
• 1 cup granulated sugar
• 1 Tablespoon instant coffee
• 1/2 cup milk
• 3/4 cup heavy whipping cream
• 1 Tablespoon gluten free brandy (cognac, armagnac or pisco - not flavored) (optional)
• 1/2 cup finely chopped gluten free chocolate cookies, snack bars and/or chocolate (optional)
• Unsweetened gluten-free cocoa powder (Hershey's or Ghirardelli), for garnish
• Coffee beans, for garnish (optional)

Instructions:

1. If you plan on unmolding the dessert (turning upside down), oil 4 ramekins and set them aside.
2. Whisk egg yolks, sugar, coffee and milk in a medium sauce pan and scald (heat to hot but do not allow to boil) over medium heat.
3. Add the egg yolks to a small bowl and gradually whisk in about 1/2 cup of the hot mixture.
4. Pour the egg mixture slowly back into the sauce pan and continue to cook and stir until thickened. Then cover with wax paper, plastic wrap or parchment paper and refrigerate to chill.
5. Once the pudding is chilled, beat the cream and if using, brandy, in the bowl of your electric mixer until stiff peaks form.
6. Fold the whipped cream into the pudding mixture.
7. Twenty minutes prior to serving, process the mixture in your ice cream maker according to the manufacture'rs instructions and serve. If adding cookies, chocolate or chopped snack bars, add in according to your machine's instructions or 5 minutes before frozen.
8. If not serving immediately, freeze in a covered container and thaw upside down on individual dessert plates. Dust the plate and dessert with cocoa powder and serve.
9. If serving immediately, top with cocoa powder and coffee beans, if desired, and serve.

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