There’s nothing I love more than coffee, except maybe a biscotti with my coffee. Well … then there is coffee gelato with biscotti.
Biscotti is actually short for “biscotti di Prato” meaning a twice-baked cake from the Italian city of Prato. While I’ve never been to Prato, if their claim to fame is biscotti and the slow food movement, then I’m certain I’d want to become instant friends with the locals.
So for my latest Summer Gelato Recipe post I combined one of my favorite flavors in the whole world with the fine art of Italian ice cream … coffee gelato. Enjoy!
For a step-by-step illustration of how to make gelato, check out this post for Hazelnut Gelato.
Coffee Gelato Recipe
Coffee Gelato Recipe
Yield:
8
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients
- 2 1/2 cups milk
- 1/2 cup cream
- 4 egg yolks
- 3/4 cup sugar
- 1 shot of espresso, chilled (Or 1 tbsp water & 1 tbsp instant coffee mix)
Instructions
- Using a fork, whisk together egg yolks and sugar in a medium-sized bowl until the volume doubles (becomes frothy) and the color becomes a light yellow. Set aside.
- Add the milk and cream to a medium saucepan on low-to-medium heat. Blend the milk and cream by slowly mixing using a wooden spoon or whisk until a foam forms around the edges.
- Next, add the egg and sugar mixture to the saucepan with milk and cream. Continually stir until well blended and the mixture coats the back of a wooden spoon. Add a shot of chilled espresso. In lieu of espresso, a tablespoon of instant coffee mixed with a teaspoon of water will work just fine. Blend all together gently with a whisk.
- Pour the mixture through a sieve or fine strainer into a bowl. This will remove any solid pieces of egg and create a more smooth even texture. Cover and chill the gelato mixture for a minimum of four hours or let it set overnight in the refrigerator.
- Finally, add the gelato mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Serve straight from the ice cream maker or spoon into a container, cover and freeze.
- Makes 1 pint
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 380Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 230mgSodium: 98mgCarbohydrates: 47gFiber: 0gSugar: 38gProtein: 9g
Nutrition information provided is only an estimate.
MORE ITALIAN RECIPES & STORIES YOU’LL LOVE
- Affogato: Espresso and Ice Cream Dessert
- Easy-To-Make Tiramisu
- Authentic Bolognese Sauce
- 175+ Of The Best Pasta Recipes
- Food Guide To Bologna
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I love Gelato and glad to find the recipe here.
Been making this with espresso powder instead of instant coffee for a more intense coffee flavor-added some cocoa nibs at the last of churning time…SO GOOD! Try this recipe it is the best on the web!
Thanks! I bet that espresso powder is sooooooo good. Adding a little cocoa powder too will make it more like a mocha. Now I’m hungry for some … LOL! Suppose I could trade in my morning cuppa Joe for some coffee gelato. 😉
Ingredients state 1 Tablebspoon of water if using instant coffee but instructions state 1 teaspoon. Which is correct?
?. Recipe calls for her cream. What kind of cream, light,heavy or shipping cream?
Regular or heavy whipping cream will both work 🙂
This made a quart for me. I used one tablespoon of instant coffee mixed with one tablespoon of water. Also, I used erythritol (1 1/2 cups) instead of sugar. When the gelato was just about done, I scooped out half and added a quarter cup of mini chocolate chips to what was remaining, letting it churn for about ten more minutes. I am very pleased though I think I would use less erythritol next time. It’s a bit too sweet for my taste. Great recipe though.
Wonderful, easy recipe! I use butter, and make them thicker.
They are chewy, and tasty❤️
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