This is my all time favorite gelato flavor and recipe. I don’t make it too often because 1. I want it to be a treat when I do make it, and 2. I just want to eat it all.
It has a strong espresso flavor without being over powering and bitter, just the right amount of sweetness. It’s super creamy, smooth and cold. What a great way to finish off the summer. It’s also delicious with my ice cream sandwich recipe.
Also, don’t forget to save those egg whites for making meringues!
- 1 cup heavy cream
- 2 cups whole milk
- ⅓ cup espresso beans (coarsely ground or crushed)
- 2 Tablespoons espresso powder
- 5 egg yolks
- 1 Tablespoon Kahlua
- ¾ cup sugar
- Put the espresso beans and milk in a heavy sauce pan. Bring it to a gentle boil, turn off the heat and let steep for 30 minutes.
- After the 30 minutes, strain out the espresso beans and return the milk back to the pot.
- Combine yolks and sugar and beat in a mixer or with a hand mixer until very thick and pale yellow, 3-5 minutes
- Return the milk to the heat and bring to a simmer.
- Temper the milk into the yolk mixture, and add all back into the pot.
- Cook over low heat stirring constantly until the mix has thickened and coats the back of a spoon.
- Remove from heat, stir in the cream and strain into a container. Cover the top with plastic wrap touching the top of the gelato mixture so a skin doesn’t form.
- Store in the fridge until cooled completely. I always make it the day before I want to churn it, so I know it’s completely cold.
- Before you are ready to churn the gelato, whisk in the espresso powder and Kahlua.
- Churn in your ice cream or gelato maker according to manufacturer’s instructions. In my machine it takes about 15-30 minutes depending on the weather, and temperature of the kitchen