Cappuccino Gelato – a delicious recipe with cornstarch, espresso granules, milk, egg yolks, condensed milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
["Combine cornstarch and espresso granules in a large saucepan; gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually whisk about one-fourth of hot coffee mixture into egg yolks, and add to remaining hot coffee mixture, whisking constantly. Cook over medium-low heat 2 minutes or until a thermometer reaches 160u00b0, stirring constantly. Remove from heat.", "Pour coffee mixture into a bowl; stir in sweetened condensed milk and remaining ingredients. Cover and chill 8 hours or overnight.", "Pour mixture into the freezer can of 4-quart ice-cream freezer, and freeze according to manufacturer's instructions.", "Gelato (jeh-LAH-toh) is the Italian word for ""ice cream."""]
224
kcal
Calories
10
g
Fat
19
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 tablespoons cornstarch, 2 tablespoons instant espresso granules or 4 tablespoons instant coffee, 2 1/2 cups 2% reduced-fat milk, 2 large egg yolks, lightly beaten, and more.
Yes, Cappuccino Gelato falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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