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:
covered percent of daily need
