Coffee Gelato Recipe
This silky-smooth coffee gelato is infused with real coffee beans for a rich, aromatic Italian gelato al caffè flavor. The perfect treat for coffee lovers!
Servings 1 quart (4 cups / 1 L)
Ingredients
- 2 cups milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.)
- 1 cup heavy cream (35% m.f.)
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- ⅓ cup lightly crushed coffee beans (see note)
Instructions
- In a medium saucepan, pour 1 cup (250 ml) of the milk and all of the cream. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).
- Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, cornstarch, and vanilla extract together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved, and the mixture thickens slightly, 6 to 8 minutes.
- Remove from the heat. Whisk in the crushed coffee beans. Cover the saucepan and let cool to room temperature.
- Once the coffee gelato custard is at room temperature, pour it into an airtight container. Leave the coffee beans in the gelato custard at this point. Refrigerate for at least 6 hours, or preferably overnight. The coffee gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- Strain the coffee gelato custard through a fine-mesh strainer to remove all the bits and pieces of coffee beans. If the strainer you have on hand isn’t very fine, you can line a regular strainer with cheesecloth, then pass the custard through that instead.
- Pour the coffee custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the coffee gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the coffee gelato to an airtight container and freeze until firm, about two hours.Coffee gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take coffee gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT DAIRY-FREE: Substitute oat milk or lactose-free milk for the regular milk, and soy cream, coconut cream, vegan heavy cream, or lactose-free heavy cream for the regular heavy cream.
- MAKE IT VEGAN: Substitute oat milk for the regular milk, and soy cream, coconut cream, or vegan heavy cream for the regular heavy cream. Choose products that can be heated without curdling; “barista” versions are usually a safe pick.
Notes
- To lightly crush the coffee beans, spread them over a cutting board and hit them with a rolling pin or the bottom of a glass bottle (such as a wine bottle.)
- For decaf coffee gelato, use good-quality decaf coffee beans and follow the recipe exactly as written.
- For a stronger espresso gelato flavor, add 1 shot of cooled espresso and reduce the milk by the same amount.
Did you make this?
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