COFFEE GELATO
Italian-style coffee-flavored gelato. True gelato does not contain eggs and it will melt fairly quickly when removed from the cold. On the plus side, it's far lower in cholesterol than ice cream. It is recommended to eat when ready, but you can store for up to 3 days in an airtight container in the freezer.
Provided by jwinthrop
Categories Desserts Frozen Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
- Brew the coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
- Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
- Transfer milk-coffee mixture to an ice cream maker and follow manufacturer's instructions for making ice cream.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 38.5 g, Cholesterol 45.7 mg, Fat 13.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 50.6 mg, Sugar 36.1 g
COFFEE GELATO 1997 ( ITALY)
Make and share this Coffee Gelato 1997 ( Italy) recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 2h10m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve coffee powder in the 1/2 cup hot water.
- Whisk egg yolks and sugar in a large bowl to blend.
- Bring milk to a low boil in saucepot on stove.
- Gradually whisk in milk into the yolks mixture, to temper.
- Return to saucepot and whisk in the dissolved coffee mixture.
- Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon.
- This should take about 8 minutes.
- Remove from heat and refrigerate until cold, or over night covered.
- Process in ice cream maker according to manufacturers direcions.
- Transfer to a covered container and place in the freezer.
Nutrition Facts : Calories 253.5, Fat 6.9, SaturatedFat 3, Cholesterol 217.1, Sodium 37.9, Carbohydrate 43.9, Sugar 43.9, Protein 5
PISTACHIO GELATO 1995 ( ITALY)
Make and share this Pistachio Gelato 1995 ( Italy) recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Finely grind pistachios with 1/4 cup of the sugar in a food processor.
- Combine pistachios with milk, and extract in a heavy saucepot over medium heat.
- Bring to a low boil.
- Whisk in a bowl the yolks and the last 1/2 cup sugar.
- Gradually whisk the milk mixture into the yolk and sugar tempering.
- Return to saucepot over medium low heat.
- Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
- This should take about 8 minutes.
- Do not boil.
- Remove from heat, whisk in the colouring.
- Refrigerate the custard until cold, or overnight.
- Process now in your ice cream machine according to the manufacturers directions.
- Transfer to a covered container when finished.
- Place in freezer.
Nutrition Facts : Calories 372.3, Fat 18.7, SaturatedFat 4.8, Cholesterol 194.2, Sodium 52, Carbohydrate 42.6, Fiber 2.4, Sugar 37, Protein 10.9
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
SICILIAN COFFEE GELATO
Make and share this Sicilian Coffee Gelato recipe from Food.com.
Provided by Nado2003
Categories Frozen Desserts
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak ground coffee in boiling water for 10 minutes, then strain using coffee filter or a very fine screen.
- On medium to medium low heat 2 cups of milk, sugar and salt until steaming but boiling.
- Mix 1/2 cup milk with corn starch, no lumps.
- Pour milk & corn starch and coffee into into pan of hot milk. Stirring often. Keep on low heat and stir constantly until thicken. You want it thickened but you don't want to over cook it because the corn starch will break down and get runny.
- Once thickened, stir in vanilla and remove from heat.
- Pour into bowl and cool in refrigerator or freezer (cover with wrap to prevent skin forming on top).
- When mixture is completely cold, pour into your ice cream machine and churn per machine instructions. Add optional cookies in the last 5 minutes of churn time. I have a cuisinart and it took about 25 minutes to make.
- Put into freezer safe container with lid and store in freezer.
Nutrition Facts : Calories 143.8, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 70.7, Carbohydrate 25.3, Sugar 21.9, Protein 3.2
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.)
CHERRY GLAZE FOR TURKEY 1997
Make and share this cherry glaze for turkey 1997 recipe from Food.com.
Provided by crazymom
Categories Sauces
Time 5m
Yield 2 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine ingredients.
- Bring to a boil and cook for 2 min.
- Remove from heat; cool bast turkey last two hours of cooking.
- Makes outstanding gravy.
Nutrition Facts : Calories 526.8, Fat 1.3, SaturatedFat 0.4, Sodium 624.6, Carbohydrate 113.6, Fiber 2.2, Sugar 79.4, Protein 4.5
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COFFEE GELATO RECIPE – THE TRAVEL BITE
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4.6/5 (16)Total Time 20 minsCategory DessertsCalories 380 per serving
- Using a fork, whisk together egg yolks and sugar in a medium-sized bowl until the volume doubles (becomes frothy) and the color becomes a light yellow. Set aside.
- Add the milk and cream to a medium saucepan on low-to-medium heat. Blend the milk and cream by slowly mixing using a wooden spoon or whisk until a foam forms around the edges.
- Next, add the egg and sugar mixture to the saucepan with milk and cream. Continually stir until well blended and the mixture coats the back of a wooden spoon. Add a shot of chilled espresso. In lieu of espresso, a tablespoon of instant coffee mixed with a teaspoon of water will work just fine. Blend all together gently with a whisk.
- Pour the mixture through a sieve or fine strainer into a bowl. This will remove any solid pieces of egg and create a more smooth even texture. Cover and chill the gelato mixture for a minimum of four hours or let it set overnight in the refrigerator.
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