1.   To a small cup, add the ground coffee and cinnamon powder, then pour in the hot water. Sir and let sit for 10 minutes

2.   To a sauce pan, add the milk, cream, sweetener and the cup of water and coffee grounds. Cook for 10 -15 minutes, over medium low heat at a very light simmer

3.   To a large mixing bowl, add the egg yolks and milk powder, whisk to a pale yellow

4.   Temper the yolks mixture by drizzling the warm coffee and milk mixtures into the bowl as you continuously whisk slowly. Pour the tempered coffee custard mixture back into the saucepan and cook a second time, over medium low heat, to a temperature of 170 F or 76-77 C

5.   Place the saucepan into an ice water bath. Whisk occasionally until the custard has cooled and is very cold. Sift through a fine mesh sieve to remove coffee grounds

6.   Pour the chilled coffee custard into the pre-chilled (according to manufacturer’s directions) ice cream tub. Turn ice cream machine on: if available on the ice cream machine, turn dial to gelato setting

7.   Transfer the gelato to a freezer safe container with an airtight lid. Freeze for 2 to 3 hours or to desired consistency. If frozen, take out from the freezer, remove the lid and let stand on counter for about 10 minutes. Scoop and serve