Caffe Latte Gelato
- Ready In:
- 4hrs 28mins
- Ingredients:
- 7
- Yields:
-
1 1/2 quarts
- Serves:
- 6
ingredients
- 2 cups whole milk
- 1⁄2 cup coffee beans, finely ground
- 2⁄3 cup sugar
- 5 egg yolks
- 1 cup heavy cream
- whipped cream (to garnish) (optional)
- chocolate-covered coffee beans (to garnish) (optional)
directions
- 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.
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Reviews
-
Truly Authentic! Haven't had gelato this great since St. Mark's Square in Venice! I took the best of both recipes from this and a Coconut gelato found on food.com. Here's how I altered and came up with a sensational, velvety Caffe Coconut Latte gelato: 1.5 c whole milk (I used 1% and it was still very rich) 14 oz cream of coconut (added in after blending the egg/sugar mixture 1.5 c heavy cream Served to guests and they LOVED it! A solid keeper of a recipe!
RECIPE SUBMITTED BY
ChrisMc
Honolulu, Hawaii