Coffee Gelato – a delicious recipe with ground espresso beans, water, sugar, fresh cream, fresh milk, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Brew the espresso and water to create 1-1/2 cups of strong coffee, set aside.
2
Gently bring the milk and cream to a simmer on the stove.
3
In a separate bowl, combine the coffee, egg yolks and sugar and mix well.
4
Transfer the coffee mixture to the milk pan and increase heat.
5
Use a wooden spoon to stir the mixture over medium heat.
6
Stir constantly until the milk begins to thicken and coats the back of the spoon when lifted.
7
Remove the pan from the stove and set it inside a pan of ice water.
8
Continue stirring the mixture for two minutes while it cools slightly and thickens more.
9
Cover the pan and set in the refrigerator to cool for at least two hours.
10
Transfer the cooled cream mixture to an ice cream maker and freeze according to instructions in the machine.
444
kcal
Calories
33
g
Fat
20
g
Carbs
17
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 7 ingredients. The key ingredients include: 2 tablespoons ground espresso beans, 1-3/4 cups water, 1/4 cup raw sugar, 1 cup fresh cream, and more.
Yes, Coffee Gelato falls under the General 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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