Best Espresso Gelato Recipes

BISCOTTI-GELATO SANDWICHES AND ESPRESSO

Steps:

• To make the sandwiches, take the ice cream out of the freezer to soften. Cover 1 side of each piece of biscotti with hazelnut spread. Place the biscotti in the freezer for 5 minutes to firm up. Take out of the freezer and quickly spread 1/4 cup of ice cream on the hazelnut side of 4 of the biscotti and top with another biscotti, spread side against the ice cream. Place the biscotti ice cream sandwiches back in the freezer for 5 minutes.
• Meanwhile, brew 4 shots of espresso. Pour the espresso and serve with the biscotti-gelato sandwiches alongside.

ESPRESSO GELATO

Steps:

• Place espresso beans on a cutting board, and gently crush them using a heavy saucepan or a hammer (be careful not to pulverize the beans). In a medium saucepan, heat milk and coffee beans. Bring to a gentle boil, cover, and remove from heat. Allow to steep for 30 minutes. Strain mixture, and reserve milk; discard solids.
• Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to heat, and bring to a simmer.
• Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture has thickened enough to coat the back of a spoon.
• Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath until chilled, stirring from time to time. Stir in instant espresso, then freeze in an ice-cream maker according to manufacturer's instructions.

ESPRESSO GELATO

Steps:

• Beat the egg yolks, sugar, and brown sugar in a bowl with a whisk or electric mixer at medium speed until the still grainy, pale brown mixture has the texture of beaten batter, about 3 minutes; set aside.
• Heat the milk and cream in a medium saucepan over medium heat just until bubbles frizzle all around the pan's inner edge; whisk in the espresso powder.
• Whisk about 1/3 of the hot milk mixture into the beaten yolk mixture until smooth, then whisk this combined mixture into the remainder of the milk mixture in the pan.
• Instantly decrease the heat to very low; if you have an electric stove, use a second burner just now turned on low.
• Stir constantly, gently heating the custard until a few puffs of steam rise from its surface and it is thick enough to coat the back of a wooden spoon, about 5 minutes.
• Strain through a fine-mesh sieve into a clean bowl to remove any bits of egg that have inadvertently scrambled, taking care not to scrape out any solids than may have cooked onto the bottom of the pan.
• Stir in the vanilla and salt.
• Chill in the refrigerator for at least 4 hours, or overnight.
• Just before you make the gelato, place the custard and your ice cream machine's dasher, if possible, in the freezer for 10 minutes, just to shock them cold.
• Freeze in your ice cream machine according to the instruction booklet.
• Serve at once, or transfer to a container and store in the freezer for up to1 month; soften at room temperature for up to 10 minutes before serving.

ESPRESSO GELATO

Steps:

• Combine egg yolks and sugar in bowl of electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile bring milk to a simmer. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat until mixture has thickened enough to coat the back of a spoon. Remove from heat and immediately stir in cream. Strain into a medium mixing bowl set in an ice bath until chilled. Stir in instant espresso.