Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup instant coffee granules
- 6 egg yolks
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, sugar, and instant coffee granules over medium heat until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and salt until well combined.
3. Slowly pour the hot cream mixture into the egg yolks while whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
5. Strain the mixture through a fine mesh strainer into a large bowl and let cool to room temperature.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Freezing temperature: 0°F (-18°C)
Serving size:
Makes about 1 quart of gelato. Serving size is 1/2 cup.
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 14g
Cholesterol: 195mg
Sodium: 100mg
Carbohydrates: 25g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- Instant coffee granules can be substituted with 1/2 cup brewed coffee, cooled to room temperature.
- Heavy cream can be substituted with half-and-half or whole milk, but the texture and flavor may be affected.
Variations:
- Add chocolate chips or chopped nuts for added texture.
- Substitute the instant coffee with espresso powder for a stronger coffee flavor.
- Add a splash of coffee liqueur for an adult version.
Tips and tricks:
- Make sure to temper the egg yolks by slowly pouring the hot cream mixture into the eggs while whisking constantly.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Store the gelato in an airtight container to prevent ice crystals from forming.
Storage instructions:
Store the gelato in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Allow the gelato to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the gelato in small bowls or cups with a sprinkle of cocoa powder or chocolate shavings on top.
Garnishes:
Garnish with whipped cream, chocolate chips, or a drizzle of caramel sauce.
Pairings:
Pair with a warm slice of chocolate cake or biscotti for a decadent dessert.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the gelato is too icy, try adding a tablespoon of vodka or corn syrup to the mixture before churning.
- If the gelato is too soft, freeze for an additional hour or until firm.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F (71°C) to prevent foodborne illness.
- Store the gelato in the freezer at 0°F (-18°C) or below to prevent bacterial growth.
Food history:
Gelato originated in Italy and is similar to ice cream but has a lower fat content and is churned at a slower speed, resulting in a denser and creamier texture.
Flavor profiles:
This coffee gelato has a rich and creamy texture with a strong coffee flavor and a hint of sweetness.
Serving suggestions:
Serve this coffee gelato as a dessert after a dinner party or as a refreshing treat on a hot summer day.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Coffee, Sweet, Indulgent, Coffee-Flavored