Italian Coffee Gelato Scoop
This Italian Coffee Gelato Scoop Recipe is smooth, creamy and full of bold coffee flavor. It is inspired by traditional Italian gelato, known for its silky texture and rich taste.
Ingredients
- 2 cups milk
- ½ cup heavy cream
- ¾ cup sugar
- 3 egg yolks
- 2 tablespoons instant coffee or ½ cup strong espresso
- 1 teaspoon vanilla extract
Instructions
Heat milk and coffee
- In a saucepan, heat milk and coffee until warm (do not boil).
Whisk egg yolks and sugar
- In a bowl, whisk yolks and sugar until pale and creamy.
Temper eggs
- Slowly add warm milk into egg mixture while whisking continuously.
Cook mixture
- Return mixture to saucepan and cook on low heat until slightly thick.
Add vanilla
- Remove from heat and stir in vanilla extract.
Cool base
- Let mixture cool completely, then refrigerate for 2–3 hours.
Churn gelato
- Pour into ice cream maker and churn until smooth.
Freeze
- Transfer to container and freeze until firm.
Scoop and serve
- Serve in scoops and enjoy rich coffee flavor.
Notes
- Use espresso for stronger taste
- Do not overcook egg mixture
- Chill base well before churning
- Add chocolate chips for twist
- Use decaf coffee if preferred
- Serve slightly soft for best texture
- Use fresh eggs for best results