White Coffee Gelato 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.)

WHITE CHOCOLATE GELATO

Steps:

• Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
• Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
• Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
• Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
• Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
• Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
• Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
• Refrigerate until cold, at least 4 hours or overnight.
• As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
• Freeze the custard in your ice cream machine according to manufacturer's instructions.
• Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.

SICILIAN COFFEE GELATO

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.

ESPRESSO GELATO

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.