Description
This Italian Coffee Gelato is a rich and creamy frozen dessert that perfectly blends the bold flavors of strong brewed coffee and espresso with a smooth, velvety custard base. Using whole milk, heavy cream, egg yolks, and a touch of vanilla, this recipe results in a decadent gelato with an authentic Italian coffeehouse experience right at home.
Ingredients
Scale
Dairy and Liquids
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup strong brewed coffee
Flavorings and Sweeteners
- 3/4 cup sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Eggs
- 5 large egg yolks
Instructions
- Combine Dairy and Sugar: In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt to create the base mixture for your gelato.
- Heat Mixture: Place the saucepan over medium heat and stir occasionally until the mixture is warm and the sugar has completely dissolved, making sure it does not boil.
- Dissolve Espresso Powder: In a small separate bowl, dissolve the instant espresso powder in the brewed coffee until fully blended to intensify the coffee flavor.
- Mix Coffee and Dairy Base: Gradually add the coffee and espresso mixture into the warm milk and cream, stirring to combine evenly.
- Whisk Egg Yolks: In another bowl, whisk the egg yolks until smooth and pale to prepare for tempering.
- Temper Eggs: Slowly pour about one cup of the hot milk and coffee mixture into the egg yolks while whisking constantly to gently heat the eggs without scrambling.
- Combine Egg Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously for smoothness.
- Cook Custard: Return the saucepan to medium-low heat and stir constantly with a wooden spoon or heatproof spatula, to prevent curdling and develop the custard texture.
- Thicken Custard: Continue to cook and stir until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes.
- Cool and Strain: Remove from heat immediately to avoid boiling, then strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
- Add Vanilla: Stir in the vanilla extract for enhanced aroma and flavor.
- Cool to Room Temperature: Allow the custard to cool down completely to room temperature before refrigeration.
- Cover and Refrigerate: Cover the bowl tightly with plastic wrap, ensuring it touches the custard surface to prevent a skin, and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn Gelato: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick and creamy gelato consistency.
- Freeze Gelato: Transfer the churned gelato into an airtight container and freeze for at least 4 hours to firm up.
- Serve and Enjoy: Once firm, scoop and serve the Italian coffee gelato, enjoying its smooth texture and rich coffee flavor.
Notes
- Use strong brewed coffee for a pronounced coffee flavor; espresso or dark roast works best.
- Tempering the eggs is essential to prevent scrambling and to achieve a smooth custard.
- Do not let the custard boil during cooking; gentle heat is important for proper thickening.
- Chilling the custard overnight results in better texture and flavor development.
- If you don’t have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until smooth.
