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
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.)
WHITE CHOCOLATE GELATO
Make and share this White Chocolate Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
- Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
- Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
- Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
- Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
- Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
- Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
- Refrigerate until cold, at least 4 hours or overnight.
- As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
- Freeze the custard in your ice cream machine according to manufacturer's instructions.
- Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.
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
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