Espresso Gelati Sundaes

Ingredients

• 3 cups heavy cream
• 1 cup milk
• 1/2 cup half-and-half
• Finely grated zest of 1 lemon
• 1 cup sugar
• 3 egg yolks
• 1/4 cup light corn syrup
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups sugar
• 1 1/2 cups unsweetened cocoa
• 1 cup light corn syrup
• 3 cups heavy cream
• About 1 cup strongly brewed espresso
• at room temperature

Instructions

1. In a heavy medium saucepan, combine the cream, milk, half-and-half, lemon zest and 1/4 cup of the sugar.
2. Bring to a simmer over moderate heat, stirring occasionally.
3. Meanwhile, in a bowl, whisk the egg yolks with the remaining 3/4 cup of sugar.
4. Whisk in the hot cream mixture and return the custard to the saucepan.
5. Cook for 6 minutes, stirring constantly; do not let it boil.
6. Strain into a bowl and stir in the corn syrup and vanilla.
7. Refrigerate until chilled.
8. Working in 2 batches, freeze the custard in an ice cream maker according to the manufacturer's instructions.
9. Transfer to a chilled bowl and store in the freezer.
10. In a heavy large saucepan, combine the sugar, cocoa, 1/2 cup of the corn syrup and 5 cups of water.
11. Bring to a boil over moderately high heat and cook, stirring often, until the syrup is very thick and reduced to 3 1/4 cups, about 40 minutes.
12. Scrape the syrup into a bowl, stir in the remaining 1/2 cup of corn syrup and the cream.
13. Refrigerate until chilled.
14. Working in 2 batches, freeze the mixture in an ice cream maker according to the manufacturer's instructions.
15. Transfer to a chilled bowl and store in the freezer.
16. Place 1 to 2 scoops of the chocolate gelato into parfait glasses and add a scoop or two of the cream gelato.
17. Drizzle with 1 to 2 tablespoons of espresso and serve.