Best Sicilian Coffee Gelato Recipes

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SICILIAN GELATO-STYLE ICE CREAM II RECIPE - (4.5/5)



Sicilian gelato-style ice cream II Recipe - (4.5/5) image

Provided by á-36147

Number Of Ingredients 6

Makes 1 pint
2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch.

Steps:

  • 1. Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam. 2. In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using. 3. If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions. Honey-Jam Variation Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing. Buttermilk or Yogurt Substitute buttermilk or yogurt for half the cream or milk. Cherry-Vanilla Add 1 cup halved, pitted cherries just before freezing. Strawberry, Blueberry or Peach Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing. Coffee Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk. Coconut Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like. Mint Chocolate Chip Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.

ESPRESSO COFFEE GELATO (GELATO AL CAFFE)



Espresso Coffee Gelato (Gelato Al Caffe) image

One of Italy's greatest culinary creations! Cooking time also includes chilling time for the custard.

Provided by Galley Wench

Categories     Frozen Desserts

Time 3h10m

Yield 1 quart

Number Of Ingredients 5

3 cups heavy whipping cream, divided
1/2 cup italian roast coffee beans
1/3 cup brewed espresso
4 egg yolks
1/2 cup sugar

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.

Nutrition Facts : Calories 3049, Fat 280.6, SaturatedFat 170.4, Cholesterol 1733.4, Sodium 311.9, Carbohydrate 122.1, Sugar 101, Protein 24.4

COFFEE GELATO



Coffee Gelato image

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

1 ½ cups whole milk
1 ½ cups light cream
1 cup white sugar
2 tablespoons ground coffee
1 cup water

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

TRIO OF GELATI



Trio of Gelati image

Categories     Coffee     Chocolate     Dairy     Dessert     Almond     Marsala     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Coffee Gelato
3 tablespoons dark rum
1 1/2 tablespoons instant coffee granules
1/2 cup sugar
2 tablespoons cornstarch
Large pinch of salt
2 1/4 cups whole milk
Chocolate-Almond Gelato
1/2 cup slivered almonds (about 2 ounces), toasted, cooled
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon almond extract
Zabaglione Gelato
1 1/3 cups whole milk
4 large egg yolks
1/2 cup sugar
1/3 cup imported dry Marsala
Large pinch of salt

Steps:

  • For coffee gelato:
  • Mix rum and instant coffee in small bowl until coffee dissolves. Whisk sugar, cornstarch, and salt in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in milk. Cook over medium heat until mixture thickens and boils, stirring constantly, about 5 minutes. Remove from heat; whisk in coffee mixture. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze.
  • For chocolate-almond gelato:
  • Combine almonds, sugar, cornstarch, and salt in processor; blend until nuts are finely ground. Transfer nut mixture to heavy medium saucepan. Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Add chocolate and whisk until melted. Mix in almond extract. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze.
  • For zabaglione gelato:
  • Combine 1/3 cup milk, egg yolks, sugar, Marsala, and salt in medium stainless steel bowl; whisk to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thick and thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Whisk in remaining 1 cup milk. Press plastic wrap onto surface of gelato base. Chill until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze. (All gelati can be made 3 days ahead. Keep frozen.)

COFFEE GELATO



Coffee Gelato image

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

5 large egg yolks
1 cup sugar
1 1/2 cups whole milk
1 tablespoon instant espresso powder dissolved in 1/2 cup hot water

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.)

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