Coffee Gelato With Orange Zest Recipes

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COFFEE GELATO



Coffee Gelato image

Italian-style coffee-flavored gelato. True gelato does not contain eggs and it will melt fairly quickly when removed from the cold. On the plus side, it's far lower in cholesterol than ice cream. It is recommended to eat when ready, but you can store for up to 3 days in an airtight container in the freezer.

Provided by jwinthrop

Categories     Desserts     Frozen Dessert Recipes

Time 1h40m

Yield 6

Number Of Ingredients 5

1 ½ cups whole milk
1 ½ cups light cream
1 cup white sugar
2 tablespoons ground coffee
1 cup water

Steps:

  • Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
  • Brew the coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
  • Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
  • Transfer milk-coffee mixture to an ice cream maker and follow manufacturer's instructions for making ice cream.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 38.5 g, Cholesterol 45.7 mg, Fat 13.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 50.6 mg, Sugar 36.1 g

GELATO



Gelato image

Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!

Provided by OSTAFF1

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 4

Number Of Ingredients 4

2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar

Steps:

  • In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  • In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  • Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g

PERFECT COFFEE GELATO



Perfect Coffee Gelato image

Get your next coffee fix while cooling down with my creamy and delicious Coffee Gelato recipe - easily whipped up in a machine!

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 6

2 cups (16floz/480ml) whole milk
1 cup (8floz/240ml) heavy whipping cream
4 large egg yolks
¾ cup (6oz/170g) granulated sugar
3 tablespoons instant coffee granules
1 tablespoon vanilla extract

Steps:

  • Place a large mixing bowl with a sieve over it near the stove.
  • Combine the milk and cream in a medium saucepan over medium heat until simmering.
  • Whisk the eggs and the sugar together in a medium mixing bowl.
  • When the milk is simmering, pour one ladleful at a time into the eggs, whisking constantly.
  • Return the milk mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
  • Immediately pour the mixture through the sieve into the bowl, discarding any solids.
  • Stir the coffee granules and vanilla extract into the warm custard until fully combined. Taste and add more coffee or extract if needed. Then cover and refrigerate until thoroughly chilled, at least 2 hours.
  • Churn according to the directions for your ice cream maker. Transfer to an airtight container and freeze for at least 4 hours before serving.
  • Scoop and enjoy! Store in the freezer for up to 1 week.

ORANGE GELATO



Orange Gelato image

Provided by Food Network

Categories     dessert

Yield 5 cups

Number Of Ingredients 5

3 navel oranges
1 cup water
3/4 cup sugar
6 large egg yolks
1 cup heavy cream

Steps:

  • Finely grate the zest from the oranges and squeeze the juice. There should be about 3 tablespoons zest and 2/3 cup juice.
  • In a medium saucepan, combine the water and the sugar. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat.
  • In a large bowl, whisk the egg yolks until very light. Slowly add the hot sugar syrup in a thin stream, whisking constantly. Pour into a large saucepan and cook over low heat, stirring with a wooden spoon until slightly thickened.
  • Strain the mixture into a medium bowl, and set it in a larger bowl partialy filled with ice water. Stir in the orange juice and zest. Let cool, stirring occasionally. (Or chill overnight in refrigerator.)
  • In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream until stiff peaks form. Fold the cream into the cooled orange custard mixture. Freeze in an ice cream freezer according to manufacturer's instructions. Transfer to a covered container and place in freezer until serving time. If the gelato becomes too firm, place it in the refrigerator for 30 minutes before serving.

COFFEE GELATO



Coffee Gelato image

Categories     Coffee     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Frozen Dessert     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 4

5 large egg yolks
1 cup sugar
1 1/2 cups whole milk
1 tablespoon instant espresso powder dissolved in 1/2 cup hot water

Steps:

  • Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
  • Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)

SPICED ORANGE COFFEE



Spiced Orange Coffee image

Unleash your inner barista! Break out the grated orange zest, cinnamon and brown sugar to make this Spiced Orange Coffee.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 6

1/2 cup ground MAXWELL HOUSE Coffee, any variety
1 Tbsp. orange zest
1/2 tsp. ground cinnamon
1/3 cup packed brown sugar
1-1/2 qt. (6 cups) cold water
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Place coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
  • Add water to coffee maker; brew. When brewing is complete, stir until well blended.
  • Pour into 8 large mugs; top each with 2 Tbsp. COOL WHIP.

Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 10 g, Protein 0 g

BLOOD-ORANGE GELATO



Blood-Orange Gelato image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

2 cups whole milk
Zest of 1 blood orange, plus 1 cup freshly squeezed blood-orange juice (about 4 oranges)
5 large egg yolks
3/4 cup sugar
1 cup heavy cream

Steps:

  • In a medium saucepan, combine milk and orange zest. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes.
  • In a small saucepan, cook orange juice over medium-low heat until reduced by three-fourths, 30 to 40 minutes. Remove pan from heat, and let orange syrup cool completely.
  • Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
  • Add half of warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a wooden spoon.
  • Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in orange syrup.
  • Freeze in ice-cream maker according to manufacturer's instructions.

COFFEE GELATO WITH ORANGE ZEST



Coffee Gelato With Orange Zest image

Caffè Gelato con Buccia d'Arancia. A traditional gelato with the refreshing flavours of espresso and oranges. I whipped up this recipe as a way to use up some whole milk on a hot spring day. You'll need some sort of ice cream maker to freeze this properly. The ground espresso adds a speckled colour and interesting texture, but is optional.

Provided by JAK6059

Categories     Frozen Desserts

Time 12h15m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups whole milk
4 egg yolks
1/3 cup sugar
4 ounces espresso
1 tablespoon ground espresso beans
1/2 tablespoon orange zest

Steps:

  • Beat eggs lightly, whisk into milk and sugar.
  • Heat mixture over medium heat stirring constantly until mixture thickens.
  • Remove the resulting custard from heat, and pour into chilled bowl.
  • Stir in espresso, orange zest, and coffee grounds.
  • Chill for at least 4 hours, preferably overnight.
  • Freeze mixture according to ice cream maker instructions.
  • Transfer to a freezer-safe container, press plastic wrap across the surface of the gelato, snap on lid, and place in freezer to hard-freeze.
  • To serve, place gelato in fridge approximately 20 minutes before serving to soften.

Nutrition Facts : Calories 94.7, Fat 4, SaturatedFat 1.9, Cholesterol 89.1, Sodium 32, Carbohydrate 11.6, Sugar 11.4, Protein 3.2

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