Gelato Di Caffe Recipes

COFFEE GELATO

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.

GELATO

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.

PERFECT COFFEE GELATO

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

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.)

AFFOGATO

Steps:

• Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
• Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
• Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.

ESPRESSO COFFEE GELATO (GELATO AL CAFFE)

Steps:

• In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso.
• Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes.
• In a large bowl, whisk the egg yolks just until blended.
• In a thin stream, gradually whisk the hot cream mixture into the egg mixture.
• Place bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
• Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool.
• Cover with plastic wrap and refrigerate for at least two hours.
• Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream.
• Freeze in ice cream maker using manufacture's instruction.

GELATO DI CAFFE RECIPE

Steps:

• TIME: 3 h Prepare a cup of a very small coffee and let it cool. In a saucepan, beat the eggs well with the sugar until the froth is obtained. Separately heat the milk with the coffee beans, at the first boil remove from the heat and pour it into the saucepan where you have worked the eggs. Stir, put on the heat for a few minutes, then add the coffee and let it cool. Gently whisk the whipped cream into the mixture and pour it into the ice cream maker making it work for 25 minutes. If you use the freezer instead, pour the mixture into a previously cooled pan and place it in the freezer, taking care every 30 minutes to cream the ice cream.

CAFFE LATTE GELATO

Steps:

• Combine milk and ground coffee in a medium saucepan and bring to a low simmer.
• Cook for 20 minutes.
• After 20 minutes, remove the milk from the heat and let stand for 30 minutes (you can also refrigerate it overnight).
• Strain the milk through a fine-meshed strainer.
• Heat until bubbling, then cover to keep hot and remove from heat.
• Blend sugar and egg yolks in a blender or food processor until thick and smooth.
• Gradually add the hot milk until the mixture is combined.
• Pour the mixture into a saucepan and cook over medium heat until the mixture thickens and will coat the back of a spoon (about 6-8 minutes; be sure to stir constantly).
• Remove the pan from heat and place in a bowl of ice water; stir until mixture is cool (about 2 minutes).
• Cover and refrigerate until the mixture is completely cool (probably at least 2 hours).
• Whip the cream until soft peaks form and fold into cooled custard mixture.
• Freeze in an ice-cream maker; for a silky texture, you should use less salt and a slower churning speed (fast, cold churning can make a gelato coarse).
• Serve with whipped cream and chocolate-covered coffee beans for garnish.

AFFOGATO AL CAFFè

Steps:

• In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.
• In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk. Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir in the vanilla and chill for 1/2 hour.
• Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions. (The semifreddo can be made up to 2 weeks in advance).
• Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.