Espresso Coffee Gelato
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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 1 Pint
- Difficulty Level Advanced
I love coffee and even though I am not a big dessert person I love coffee ice cream. Even better I love espresso coffee gelato. Gelato is an all-time favorite dessert in Italy. Italians and of course tourists enjoy this fantastic dessert. All over Italy you will see places serving gelato and tourists thinking they died and went to heaven. This espresso coffee gelato is well worth the time and effort to make and you’ll think you’re in Italy. Enjoy!!
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Ingredients
- 3 cups heavy whipping cream
- 4 egg yolks
- 1/3 cup brewed espresso (Ipanema Coffees)
- ½ cup Italian roast coffee beans
- ½ cup sugar
Instructions
- 1. Using a double boiler over simmering water combine 2 cups cream, coffee beans and espresso.
- 2. Using a whisk stir occasionally until there are bubbles around the edges and the cream tastes strong of coffee. A minimum of 30-minutes.
- 3. In a large bowl whisk egg yolks until blended
- 4. Gradually whisk in a thin stream of hot cream mixture into the yolks
- 5. Place the bowl over a pot of simmering water to cook and stir constantly.
- 6. As soon as the mixture coats the back of a spoon remove from heat stir in sugar.
- 7. Place bowl in a larger bowl of crushed ice and whisk until cool.
- 8. Cover with plastic wrap and refrigerate until cold, about 2-2 ½ hours.
- 9. Pour the mixture through a fine meshed sieve and stir in the remaining cup of cream.
- 10. Freeze in an ice cream machine for 25-40 minutes depending on your machine.
Instructions
- 1. Using a double boiler over simmering water combine 2 cups cream, coffee beans and espresso.
- 2. Using a whisk stir occasionally until there are bubbles around the edges and the cream tastes strong of coffee. A minimum of 30-minutes.
- 3. In a large bowl whisk egg yolks until blended
- 4. Gradually whisk in a thin stream of hot cream mixture into the yolks
- 5. Place the bowl over a pot of simmering water to cook and stir constantly.
- 6. As soon as the mixture coats the back of a spoon remove from heat stir in sugar.
- 7. Place bowl in a larger bowl of crushed ice and whisk until cool.
- 8. Cover with plastic wrap and refrigerate until cold, about 2-2 ½ hours.
- 9. Pour the mixture through a fine meshed sieve and stir in the remaining cup of cream.
- 10. Freeze in an ice cream machine for 25-40 minutes depending on your machine.
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