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coffee gelato

Classic Coffee Gelato


  • Author: Silvana Lanzetta
  • Yield: 6 portions 1x
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 large very fresh large eggs
  • 125 g of sugar
  • 200 ml of whole fat milk
  • 200 ml of double cream
  • 100 ml of a good strong coffee
  • A few coffee beans to decorate (optional)

Instructions

  1. Prepare 100 ml of strong coffee using an espresso machine or percolator. Set it aside for later.

  2. In a mixing bowl, beat the eggs and sugar together until they become frothy and light.

  3. Gradually add the milk to the egg and sugar mixture while stirring continuously.

  4. Transfer the mixture to a saucepan and place it over medium heat.

  5. Cook the cream until it is just about to boil, stirring constantly.

  6. Stir in the prepared coffee until well combined.

  7. Remove the saucepan from heat and let it cool for a few minutes.

  8. Pour the cream mixture into a container and place it in the refrigerator to chill for at least 4 hours.

  9. After the chilling period, transfer the chilled mixture to an ice cream maker.

  10. Follow the manufacturer’s instructions for your ice cream maker. For example, set it to speed 1 and let it run for 20 minutes.

  11. Once the coffee ice cream reaches a thick and creamy consistency, it is ready. You can choose to either pour it into a container and freeze it for an additional hour before serving, or serve it immediately for a softer texture.

  • Category: Desserts
  • Cuisine: Italian
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