Desserts

Espresso Gelato

Makes about 4 cups (eight ½-cup servings)

View Recipe

Espresso Gelato

Makes about 4 cups (eight ½-cup servings)

For an extra jolt, add some chopped dark chocolate-covered espresso beans toward the end of freezing.
  1. Espresso Gelato-1
  1. Espresso Gelato-1

Ingredients

  • 2 cups whole milk, divided
  • 1 cup heavy cream
  • 1 cup brewed espresso
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • Pinch sea salt
  • 1 tablespoon liquid pectin

Preparation

  1. In a medium saucepan, combine 1½ cups of the milk and the cream. Set over medium/mediumlow heat and bring to a simmer.
  2. While the milk-cream mixture is heating, put the espresso, the remaining ½ cup milk, the sugar, cornstarch, and salt into a small or medium mixing bowl. Whisk to combine.
  3. When the milk-cream mixture comes to a simmer, add the espresso mixture, and stir until combined. While cooking over medium/medium-low heat, stir continuously until the mixture comes to a boil and thickens enough to coat the back of a spoon, about 15 minutes.
  4. Remove the pan from the heat, stir in the pectin, strain, and then let cool to room temperature. Cover and refrigerate for a minimum of 2 hours, or overnight.
  5. Whisk the gelato base, and then freeze in a Cuisinart Ice Cream Maker. Churn until thickened, about 40 minutes. The gelato will have a soft, creamy texture. Serve or store in an airtight container in the freezer.

This recipe was prepared with

Espresso Bar™ Grind & Brew Espresso Machine

Espresso Bar™ Grind & Brew Espresso Machine

$649.95
Ice Cream and Gelato Maker

Ice Cream and Gelato Maker

$379.95