Italian · Dessert
Coffee Gelato
A light, no-churn take on classic Italian coffee gelato, built on a skim-and-evaporated-milk custard base lifted with real espresso and folded through with a little whipped cream for scoopable texture without the usual cream-heavy richness.
$1
15 minsPrep
8 minsCook
293 minsTotal
MediumLevel
Nutrition per serving
182Calories
4.6gProtein
9.6gFat
18.4gCarbs
14.5gSugar
0gFiber
163mgSodium
30mgChol
5.8gSat Fat
286mgPotassium
165mgCalcium
0.2mgIron
0.5mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Amaretto Liqueur
local
Espresso
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Brew the espresso and stir in the instant coffee powder; set aside to cool completely.
2
In a small saucepan, warm the skim milk and evaporated milk over medium heat with the sugar until the sugar dissolves and steam rises, but do not boil.
3
Whisk the cornstarch slurry into the warm milk and cook, stirring constantly, for 2-3 minutes until lightly thickened enough to coat the back of a spoon.
4
Remove from heat, stir in the cooled coffee mixture, vanilla extract and salt, then chill the base in the fridge for at least 2 hours or until cold.
5
Whip the heavy cream to soft peaks in a separate bowl, then gently fold it through the chilled coffee base to aerate it.
6
Pour into a freezer-safe tub, cover, and freeze for 4-5 hours, stirring vigorously with a fork every 30 minutes for the first 2 hours to break up ice crystals.
7
Scoop into chilled bowls once firmly set and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g skim milk
- 2.1 oz60g evaporated milk
- 1.1 oz30g brewed strong, cooled espresso
- 0.1 oz4g dissolved in the espresso coffee instant powder
- 0.6 oz16g sugar white
- 0.2 oz6g slurried in a little of the cold milk cornstarch
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
