Best Caffe Latte Gelato Recipes

COFFEE GELATO

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.)

COFFEE GELATO

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.

ESPRESSO COFFEE GELATO (GELATO AL CAFFE)

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.