COFFEE GELATO
Categories Coffee Milk/Cream Ice Cream Machine Dairy Egg Dessert Freeze/Chill Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
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.)
CAFFE LATTE GELATO
Gelato is an Italian form of ice cream with very little air beaten in, which makes it extremely rich. This recipe requires an ice cream maker.
Provided by ChrisMc
Categories Frozen Desserts
Time 4h28m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
CAFE LATTE
This is for all fellow coffee drinkers. I love lattes but buying them can be pricey. So here's a recipe so you can make your own.
Provided by Mary G. Cadwell
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.
Nutrition Facts : Calories 62.6 calories, Carbohydrate 5.7 g, Cholesterol 9.8 mg, Fat 2.5 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 61.2 mg, Sugar 5.7 g
CAPPUCCINO GELATO
Categories Coffee Milk/Cream Ice Cream Machine Dessert Frozen Dessert Summer Gourmet
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturer's instructions.
AFFOGATO
L'affogato al caffè, a dessert of gelato drowned in espresso, is "one of Italy's most delectable modern dishes," writes Anna Del Conte in her "Gastronomy of Italy." The ice cream can be fior di latte, vanilla or chocolate, or whatever you like. Dulce de leche, with its caramelized milkiness, would be wonderful, as would cherry amaretto. The magic of affogato is that you get two pleasures in one: a spoonable dessert sauced with coffee, and a cream-blushed drink to chase it. The sweet ice cream and bitter coffee should enhance, not overtake each other. Like the best partners, they should meet in the middle.
Provided by Eric Kim
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
- Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
- Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.
ESPRESSO COFFEE GELATO (GELATO AL CAFFE)
One of Italy's greatest culinary creations! Cooking time also includes chilling time for the custard.
Provided by Galley Wench
Categories Frozen Desserts
Time 3h10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso.
- Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes.
- In a large bowl, whisk the egg yolks just until blended.
- In a thin stream, gradually whisk the hot cream mixture into the egg mixture.
- Place bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool.
- Cover with plastic wrap and refrigerate for at least two hours.
- Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream.
- Freeze in ice cream maker using manufacture's instruction.
Nutrition Facts : Calories 3049, Fat 280.6, SaturatedFat 170.4, Cholesterol 1733.4, Sodium 311.9, Carbohydrate 122.1, Sugar 101, Protein 24.4
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