Coffee Gelato

If you have about 45 minutes to spend in the kitchen, Coffee Gelato might be a spectacular gluten free and lacto ovo vegetarian recipe to try. For $1.5 per serving, you get a main course that serves 2. One portion of this dish contains around 16g of protein, 62g of fat, and a total of 804 calories. A few people made this recipe, and 28 would say it hit the spot. A mixture of whole milk, sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Bakerita. Overall, this recipe earns a good spoonacular score of 58%. Try Coffee Gelato, Which gelato flavour are you? Coconut and walnut gelato, and Gelato for similar recipes.

Servings: 2

 

Ingredients:

4 egg yolks

4 shots espresso

1 cup heavy cream

1/3 cup sugar, plus ¼ cup

2 cups whole milk

Equipment:

hand mixer

sauce pan

bowl

immersion blender

food processor

wooden spoon

blender

ice cream machine

sieve

Cooking instruction summary:

In a saucepan combine the milk, cream, and cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. (If your mixture curdles, just use an immersion blender, food processor, or blender to blend it back together. It will be fine.)Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the espresso. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.

 

Step by step:


1. In a saucepan combine the milk, cream, and cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.

2. Pour cup of the warm milk and cream mixture into the egg mixture and stir.

3. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. (If your mixture curdles, just use an immersion blender, food processor, or blender to blend it back together. It will be fine.)

4. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the espresso. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.


Nutrition Information:

Quickview
804k Calories
15g Protein
61g Total Fat
49g Carbs
10% Health Score
Limit These
Calories
804k
40%

Fat
61g
95%

  Saturated Fat
35g
221%

Carbohydrates
49g
17%

  Sugar
45g
51%

Cholesterol
578mg
193%

Sodium
168mg
7%

Caffeine
4mg
1%

Get Enough Of These
Protein
15g
32%

Vitamin A
2663IU
53%

Vitamin B2
0.74mg
44%

Selenium
29µg
43%

Phosphorus
419mg
42%

Calcium
399mg
40%

Vitamin D
5µg
40%

Vitamin B12
2µg
34%

Vitamin B5
2mg
23%

Folate
69µg
17%

Vitamin E
2mg
16%

Vitamin B1
0.2mg
13%

Zinc
2mg
13%

Potassium
453mg
13%

Vitamin B6
0.24mg
12%

Magnesium
36mg
9%

Iron
1mg
6%

Copper
0.1mg
5%

Vitamin K
4µg
5%

Vitamin B3
0.38mg
2%

Manganese
0.03mg
2%

covered percent of daily need
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