This recipe is for coffee gelato in the Italian way. When taken out of the refrigerator, true gelato will soon melt because it doesn’t include eggs. It has significantly less cholesterol than ice cream, which is a bonus. Although it is advised to consume immediately, you can store for up to 3 days in the freezer in an airtight container.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups light cream
- 1 cup white sugar
- 2 tablespoons ground coffee
- 1 cup water
Instructions
- Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
- Brew 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.
- For a thicker gelato, use heavy whipping cream instead of light cream. For a lower fat gelato, use whole milk instead of the cream, for a total of 3 cups milk.
- You can also use instant coffee, just make sure you properly get 1 cup.
- If you do not have an ice cream maker, place it in the freezer occasionally stirring well.
Reviews
Coffee flavor was mild. Will use more coffee and possibly a longer brew time next time
Very easy and very delicious. I would include a picture but it was too quickly devoured!
We love this simple recipe. It was delish! New go to favorite.
easy recipe and good texture a little sweet tho and no coffee flavor at all I’ll make it again w changes but if that doesn’t work, won’t a third time
I used a pint of heavy cream and a can of evaporated milk instead of whole milk. Mixed for 20 minutes. Turned out great!!