Espresso gelato recipe
This rich and creamy espresso gelato recipe is a delicious Italian-style ice cream dessert that is perfect for coffee lovers and dessert enthusiasts alike. Made with high-quality ingredients like heavy cream, whole milk, sugar, egg yolks, and freshly brewed espresso, this gelato recipe is sure to impress your taste buds and satisfy your sweet tooth.
Equipment
- 1 Saucepan
- 1 whisk
- 1 strainer
- 1 Ice cream maker
- 1 freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 egg yolks
- 3 shots Freshly brewed espresso (about 1/2 cup)
Instructions
- Heat the heavy cream and whole milk in a saucepan over medium heat until it simmers.
- In a separate bowl, whisk the egg yolks and sugar together until light and fluffy.
- Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook until it thickens.
- Add in the freshly brewed espresso and stir until fully incorporated.
- Strain the mixture to remove any lumps.
- Chill the mixture in the refrigerator for a few hours.
- Once chilled, churn the mixture in an ice cream maker until it reaches a soft-serve consistency.
- Transfer the gelato to a freezer-safe container and freeze for 2-3 hours or until firm.
- Scoop and serve.
Notes
Nutritional Values:
The nutritional values for this recipe may vary based on the specific ingredients used, but on average, a 1/2 cup serving may contain approximately 250-300 calories, 20-25g of fat, 15-20g of carbohydrates, and 3-5g of protein.
Additional Notes/Tips:
For an extra flavor boost, consider adding a pinch of cinnamon or a splash of vanilla extract to the gelato mixture before churning. Additionally, you can sprinkle some chopped chocolate or nuts on top of the gelato before serving to add some texture and crunch.