Throughout the years, while visiting our relatives in Italy, we have tried a variety of gelato varieties, but our kids always return to their favorite taste, “Nutella®”! Even if this isn’t an exact replica of the Italian versions, it’s really dang nice nonetheless!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 9 hrs |
| Total Time: | 9 hrs 25 mins |
| Servings: | 8 |
Ingredients
- 2 cups heavy whipping cream
- ¾ cup white sugar
- 4 egg yolks
- 1 ½ cups whole freshly roasted coffee beans
- 1 cup whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Place the bowl of ice cream maker in the freezer.
- Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.
- Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.
- Process cream mixture in the ice cream maker according to manufacturer’s instructions.
- Coffee from the bulk bins at the grocery store are a great option; the better the coffee the better the flavor.
- Vegans can easily substitute coconut cream for the heavy cream and coconut milk for the whole milk, skipping the eggs. Non-vegans should definitely not skip the eggs!
- Serve in cold-brewed coffee for a delicious coffee-coffee float on hot days.
Reviews
I would give the recipe 6 stars if I could. super easy. Super delicious. I tried reusing the beans for a second batch. Don’t do it.
Good recipe, next time I plan on going with a coconut flavor instead of vanilla.
I’ve taken to using this as my only ice cream recipe, the main ingredients stay the same but I change up the flavors. Cherry Cheesecake tonight, then Lemon Ricotta with candied lemon peel and dark Barista chocolate chips.
This recipe was perfect! Our daughter loves coffee ice cream and she fell in love with it instantly. We let the beans mixture soak overnight and had it for breakfast. Absolutely delicious!
What a wonderful recipe – thank you for sharing!