Sicilian Coffee Gelato – a delicious recipe with milk, sugar, salt, cornstarch, espresso beans, boiling water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak ground coffee in boiling water for 10 minutes, then strain using coffee filter or a very fine screen.
2
On medium to medium low heat 2 cups of milk, sugar and salt until steaming but boiling.
3
Mix 1/2 cup milk with corn starch, no lumps.
4
Pour milk & corn starch and coffee into into pan of hot milk. Stirring often. Keep on low heat and stir constantly until thicken. You want it thickened but you don't want to over cook it because the corn starch will break down and get runny.
5
Once thickened, stir in vanilla and remove from heat.
6
Pour into bowl and cool in refrigerator or freezer (cover with wrap to prevent skin forming on top).
7
When mixture is completely cold, pour into your ice cream machine and churn per machine instructions. Add optional cookies in the last 5 minutes of churn time. I have a cuisinart and it took about 25 minutes to make.
8
Put into freezer safe container with lid and store in freezer.
530
kcal
Calories
35
g
Fat
48
g
Carbs
7
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 8 ingredients. The key ingredients include: 2 1/2 cups whole milk, 1/2 cup sugar, 1 pinch salt, 3 tablespoons cornstarch, and more.
Yes, Sicilian 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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