Italy Coffee Gelato (Coffee Ice Cream)
The word gelato comes from the word gelare, which means “to freeze” in Italian. This rich Italian ice cream is dense and intense, with a satisfying mouthfeel because it is made with less air—while it's incredibly light because it contains egg yolks and less fat than regular ice cream. This coffee gelato recipe is easy to make with an ice cream maker. Recipe Servings: Serves 4
Prep Time
8 hours
Cook Time
20 minutes
Total Time
8 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 egg yolks
- 1 cup (240 ml) sugar
- 2 1/2 cups (600 ml) whole milk
- 1/2 cup (120 ml) cream
- 1 Tbsp (15 ml) instant espresso mix
- 1 tsp (5 ml) water
Directions
- Whisk eggs and sugar until thick and pale yellow.
- Heat milk and cream in a pan over medium-low heat, stirring constantly to prevent sticking, until foamy, about 10 minutes.
- Remove from heat. Cool for 10 minutes.
- Whisk eggs into milk mixture, cooking over low heat until mixture thickens.
- Mix instant espresso with water to create a paste. Add to mixture.
- Keep stirring over low heat until mixture thickens (do not boil).
- Cool, then refrigerate overnight.
- Pour into ice cream maker, and freeze according to instructions.
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