Cappuccino Gelato

1 1/2 cups milk
12 cups light cream
1/4 cup sugar
4 extra large egg yolks
2 teaspoons vanilla
3 tablespoons brewed espresso
1 tablespoon coffee liqueur
1 ounce white or bittersweet chocolate, chopped

In a saucepan over medium heat, combine the milk, cream and sugar and stir to dissolve the sugar. Bring almost to a boil (190�F), then remove from the heat. In a small bowl, stir together the egg yolks until blended. Stir a few tablespoons of the hot milk into the yolks.

Then slowly pour the yolks into the hot milk, stirring constantly. Place over low heat and cook, stirring, until thickened, 1-2 minutes. Do not allow to boil.

Immediately pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. Stir in the vanilla and one of the espresso mixtures.

Let cool, cover and chill well, at least 2 hours.

If desired, stir in the chocolate pieces, and then transfer to an ice cream maker.

Freeze according to manufacturer�s instructions.