Enjoy a rich, creamy gelato infused with bold espresso flavor. This smooth coffee gelato blends velvety milk and cream with a delicate egg yolk custard base for a perfectly balanced frozen treat.
Brew a strong espresso using quality coffee beans or use pre-made espresso from the store.
In a bowl, whisk together the egg yolks with granulated sugar and dextrose until combined.
Heat the whole milk gently until small bubbles and steam begin to appear, but do not boil.
Gradually pour the hot milk into the egg yolk mixture in a thin stream, whisking constantly to temper the yolks.
Transfer the mixture back to the saucepan and cook over medium-low heat, stirring continuously until it thickens slightly to a custard-like consistency, but not fully set.
Let the custard cool, then gently fold in the cold heavy cream.
Strain the mixture through a fine mesh sieve to remove any lumps or impurities.
Stir the espresso into the cooled custard base until fully combined.
Refrigerate the mixture for 2 to 3 hours until thoroughly chilled.
Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions. After churning, transfer the gelato to the freezer for about an hour to firm up.