WHITE COFFEE GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 6h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk the egg yolks, sugar and salt until smooth and combined. In a small saucepan, warm the milk over medium heat. When small bubbles start forming around the edge, slowly pour half of the warm milk into the egg yolk mixture, whisking constantly. Whisk the warm egg mixture back into the remaining hot milk. Cook over medium heat, stirring continuously with a rubber spatula and being sure to scrape the bottom of the pan, for about 5 minutes, or until slightly thickened and the mixture coats the spatula. Remove from the heat and stir in the vanilla and cream. Strain the mixture through a fine-mesh sieve into a clean bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled, about 4 hours. Once cold, stir in the coffee beans and replace the plastic wrap on the surface. Refrigerate for at least 12 hours or overnight.
- Prepare the ice cream maker according to the manufacturer¿s instructions. Strain the coffee beans from the gelato base. Pour the base into the prepared ice cream maker and freeze until it is the texture of soft-serve ice cream, about 10 minutes. Remove the gelato from the ice cream maker and transfer to an airtight container. Place a piece of plastic wrap directly on top of the gelato before placing the lid on the container. Place in the freezer and freeze for an additional 2 hours before serving. Serve topped with shaved chocolate.
- When people think of Vegas, they think of steaks and giant seafood platters. I consider this spaghetti a new way to define indulgence on The Strip.¿
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.)
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HOW TO MAKE AUTHENTIC ITALIAN GELATO AT HOME
From recipesfromitaly.com
5/5 (17)Total Time 1 hrCategory Dessert RecipesCalories 240 per serving
- Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
- Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. Don't boil the milk. Check that the temperature remains at about 85°C (185 F) with a kitchen thermometer.
- Transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. If you want to flavor your gelato, this is the time to add either grated lemon zest or two drops of vanilla extract or vanilla bean. Now put it back on the heat and cook for another 5 minutes without boiling and always stirring. Then turn off the heat and add the cold heavy cream. Mix really well.
- If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready! Fresh, creamy and nutritious.
COFFEE GELATO RECIPE – THE TRAVEL BITE
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4.6/5 (18)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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