Best Cappuccino Gelato Recipes

Cappuccino Gelato image

Yield Makes about 1 quart

Number Of Ingredients 4

Steps:

In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturer's instructions.

Cappuccino Gelato image

Provided by Wendelina

Time 35m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 6

2 cups half-and-half cream
1 cup heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons instant espresso or 2 tablespoons instant coffee powder
1/8 teaspoon cinnamon

Steps:

In a saucepan over medium heat, warm half & half and cream.
When cream and milk mixture and is warm, whisk in sugar, vanilla, coffee .
and cinnamon. Whisk until sugar and coffee are dissolved and mixture is well combined.
Chill in refridgerator overnight.
When ready to make ice cream, pour into chill container.
Churn for 20-40 minutes or until desired consistency.
Freeze longer for firmer consistency.

Nutrition Facts : Calories 466.2, Fat 35.9, SaturatedFat 22.4, Cholesterol 126.3, Sodium 73.1, Carbohydrate 32.7, Sugar 25.3, Protein 5