Italian Coffee Gelato Recipe
A silky, intensely aromatic Italian Coffee Gelato made from a smooth milk-and-egg custard infused with strong espresso. Rich but balanced, this gelato highlights pure coffee flavor with a velvety texture and excellent scoopability — perfect for affogato, dessert plates, or a creamy coffee moment at home.
Ingredients
- Whole milk — 800 ml 3 1/3 cups
- Heavy cream — 150 ml 2/3 cup (optional for extra silkiness)
- Granulated sugar — 130 g 2/3 cup
- Invert sugar or light corn syrup — 40 g about 3 tbsp — optional, improves texture
- Egg yolks — 5 large
- Freshly brewed espresso strong — 120–150 ml (1/2–2/3 cup), chilled
- Instant espresso powder — 1–1.5 tsp optional, for aroma boost
- Pinch of fine salt about 1/8 tsp
- Vanilla — 1/2 vanilla bean seeds scraped or 1 tsp vanilla extract (optional)
- Optional: 1–2 tbsp coffee liqueur Kahlúa, amaretto, or Marsala for flavor and softer freeze
Instructions
- Prepare coffee: Brew 120–150 ml strong espresso. Cool to room temperature, then refrigerate until needed. If using instant espresso powder, dissolve it in a couple of tablespoons of hot milk and set aside.
- Warm dairy & dissolve sugars: In a medium heavy-bottomed saucepan combine whole milk and heavy cream. Add vanilla seeds/pod if using. Warm over medium-low heat to 75–80°C (170–176°F) — just below simmering. Whisk in granulated sugar and invert sugar (or corn syrup) until dissolved. Remove from heat briefly.
- Whisk yolks: In a separate heatproof bowl whisk the 5 egg yolks until slightly thickened and pale.
- Temper eggs: Slowly pour ~1/3 of the hot milk mixture into the yolks in a thin stream while whisking constantly to raise yolk temperature without scrambling.
- Combine & cook custard: Return the tempered yolk mixture to the saucepan. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon. Use an instant-read thermometer and remove from heat at 78–82°C (172–180°F). Do not boil.
- Strain & add coffee: Immediately strain the custard through a fine-mesh sieve into a clean bowl. Discard solids and vanilla pod. Stir in the chilled espresso, dissolved instant espresso (if used), salt, and coffee liqueur (if using) until fully incorporated.
- Cool rapidly: Place the bowl in an ice bath and stir occasionally until the mixture reaches refrigerator temperature. Cover and refrigerate for at least 4 hours, ideally 8–24 hours (aging improves texture & flavor).
- Churn: Pour the well-chilled base into your gelato or ice cream machine and churn according to manufacturer’s instructions until it reaches a dense, soft-serve consistency (generally ~20–30 minutes depending on machine).
- Pack & harden briefly: Transfer gelato to a shallow airtight container, press parchment directly onto the surface to prevent ice crust, and freeze 1–4 hours until scoopable. Gelato is best stored slightly firmer than soft-serve but softer than typical ice cream.
- Serve: Serve slightly warmer than ice cream to release the coffee aroma — scoop into chilled bowls, garnish as desired, or use in an affogato (hot espresso poured over a scoop).
Notes
- Texture tips: Invert sugar or light corn syrup helps reduce ice crystals and keeps gelato scoopable. If you don’t have invert sugar, corn syrup or a tablespoon of honey will help.
- Eggless option: Omit yolks and use 700 ml whole milk + 250 ml heavy cream with 2–3 tbsp cornstarch (make a slurry) to thicken, then proceed similarly.
- Vegan option: Use 700 ml full-fat coconut milk + 300 ml oat milk, 30–40 g cornstarch or agar-agar as a stabilizer, and adjust sweetener; expect a mild coconut note.
- Coffee choice: Use a coffee you like to drink — espresso for intense aroma, cold-brew for smoother, lower-acid notes. Adjust amount to taste.
- Storage: Store in a shallow, airtight container with parchment on the surface to limit freezer burn. Consume within 1–2 weeks for best texture.
- Make-ahead: The base can be prepared and refrigerated up to 24 hours before churning. Churned gelato is best the same day but keeps well if sealed.
- Serving: Let frozen gelato sit 5–10 minutes at room temperature to soften slightly before scooping. A quick warm bowl trick (place bowl in warm water then dry) helps presentation.
- Troubleshooting: If custard curdles, strain and cool rapidly; if gelato is too icy, add a touch more fat (cream) or invert sugar next time; if too bitter, reduce espresso or switch to a milder roast.