Coffee Gelato 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

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.

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.)

WHITE COFFEE GELATO



White Coffee Gelato image

Provided by Giada De Laurentiis

Categories     dessert

Time 6h45m

Yield 4 servings

Number Of Ingredients 8

4 large egg yolks
3/4 cup sugar
1/2 teaspoon kosher salt
2 1/2 cups whole milk
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
1/2 cup whole coffee beans
Shaved chocolate, for topping

Steps:

  • In a medium bowl, whisk the egg yolks, sugar and salt until smooth and combined. In a small saucepan, warm the milk over medium heat. When small bubbles start forming around the edge, slowly pour half of the warm milk into the egg yolk mixture, whisking constantly. Whisk the warm egg mixture back into the remaining hot milk. Cook over medium heat, stirring continuously with a rubber spatula and being sure to scrape the bottom of the pan, for about 5 minutes, or until slightly thickened and the mixture coats the spatula. Remove from the heat and stir in the vanilla and cream. Strain the mixture through a fine-mesh sieve into a clean bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled, about 4 hours. Once cold, stir in the coffee beans and replace the plastic wrap on the surface. Refrigerate for at least 12 hours or overnight.
  • Prepare the ice cream maker according to the manufacturer¿s instructions. Strain the coffee beans from the gelato base. Pour the base into the prepared ice cream maker and freeze until it is the texture of soft-serve ice cream, about 10 minutes. Remove the gelato from the ice cream maker and transfer to an airtight container. Place a piece of plastic wrap directly on top of the gelato before placing the lid on the container. Place in the freezer and freeze for an additional 2 hours before serving. Serve topped with shaved chocolate.
  • When people think of Vegas, they think of steaks and giant seafood platters. I consider this spaghetti a new way to define indulgence on The Strip.¿

ESPRESSO GELATO



Espresso Gelato image

If an espresso-roast coffee bean is too strong for your taste, substitute a Viennese, French, or any dark-roast bean.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 6

1/3 cup espresso beans
2 cups whole milk
5 large egg yolks
3/4 cup sugar
1 cup heavy cream
1 tablespoon plus 2 teaspoons instant espresso

Steps:

  • Place espresso beans on a cutting board, and gently crush them using a heavy saucepan or a hammer (be careful not to pulverize the beans). In a medium saucepan, heat milk and coffee beans. Bring to a gentle boil, cover, and remove from heat. Allow to steep for 30 minutes. Strain mixture, and reserve milk; discard solids.
  • Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to heat, and bring to a simmer.
  • Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture has thickened enough to coat the back of a spoon.
  • Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath until chilled, stirring from time to time. Stir in instant espresso, then freeze in an ice-cream maker according to manufacturer's instructions.

SICILIAN COFFEE GELATO



Sicilian Coffee Gelato image

Make and share this Sicilian Coffee Gelato recipe from Food.com.

Provided by Nado2003

Categories     Frozen Desserts

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups whole milk
1/2 cup sugar
1 pinch salt
3 tablespoons cornstarch
6 tablespoons espresso beans (decaf and ground)
1/2 cup boiling water
1 teaspoon vanilla
6 Oreo cookies, crushed (optional)

Steps:

  • Soak ground coffee in boiling water for 10 minutes, then strain using coffee filter or a very fine screen.
  • On medium to medium low heat 2 cups of milk, sugar and salt until steaming but boiling.
  • Mix 1/2 cup milk with corn starch, no lumps.
  • Pour milk & corn starch and coffee into into pan of hot milk. Stirring often. Keep on low heat and stir constantly until thicken. You want it thickened but you don't want to over cook it because the corn starch will break down and get runny.
  • Once thickened, stir in vanilla and remove from heat.
  • Pour into bowl and cool in refrigerator or freezer (cover with wrap to prevent skin forming on top).
  • When mixture is completely cold, pour into your ice cream machine and churn per machine instructions. Add optional cookies in the last 5 minutes of churn time. I have a cuisinart and it took about 25 minutes to make.
  • Put into freezer safe container with lid and store in freezer.

Nutrition Facts : Calories 143.8, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 70.7, Carbohydrate 25.3, Sugar 21.9, Protein 3.2

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

COFFEE GELATO



COFFEE GELATO image

Categories     Coffee

Yield 3

Number Of Ingredients 7

2 tablespoons ground espresso beans
1-3/4 cups water
1/4 cup raw sugar
1 cup fresh cream
1 cup fresh milk
4 egg yolks
Large bowl or pan of ice water

Steps:

  • Brew the espresso and water to create 1-1/2 cups of strong coffee, set aside. Gently bring the milk and cream to a simmer on the stove. In a separate bowl, combine the coffee, egg yolks and sugar and mix well. Transfer the coffee mixture to the milk pan and increase heat. Use a wooden spoon to stir the mixture over medium heat. Stir constantly until the milk begins to thicken and coats the back of the spoon when lifted. Remove the pan from the stove and set it inside a pan of ice water. Continue stirring the mixture for two minutes while it cools slightly and thickens more. Cover the pan and set in the refrigerator to cool for at least two hours. Transfer the cooled cream mixture to an ice cream maker and freeze according to instructions in the machine.

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