Espresso Gelato

Directions

1. 1Warm the milk and cream in a saucepan until steaming, then whisk in the brewed espresso.
2. 2Whisk the egg yolks with the sugar in a bowl until pale.
3. 3Slowly pour the hot coffee cream into the yolks while whisking to temper, then return to the pan.
4. 4Cook over medium-low heat, stirring constantly, until the custard reaches 165 to 175F.
5. 5Remove from heat, stir in the vanilla, and strain into a bowl.
6. 6Cool completely over an ice bath, pour into a Creami pint below the max line, and freeze flat for 24 hours.
7. 7Spin on the GELATO preset, Re-spinning with a splash of milk if it comes out crumbly.
8. 8Top with dark chocolate shavings before serving if desired.

Tips

• Freeze your pint completely solid and level for 16-24 hours; a partially frozen pint will spin unevenly and come out gritty instead of creamy.
• If your gelato comes out crumbly after spinning, add a tablespoon of cold milk or cream and run the Ice Cream program again to get that smooth texture.
• Chill your bowl and spoon in the freezer for a few minutes before serving so the gelato stays frozen longer on the plate.

Variations

• Skip the espresso and use 2 tablespoons of instant coffee powder mixed with a tablespoon of hot water, cooled, for a smoother coffee flavor.
• Add 1-2 tablespoons of coffee liqueur (like Kahlua) to the base before freezing for a deeper, slightly boozy note.
• Swirl in 2 tablespoons of chocolate syrup right before pouring into the pint container for espresso-chocolate gelato.

FAQ

Can I use instant espresso powder instead of brewed espresso?

Yes, dissolve 2-3 tablespoons of instant espresso powder in 2 tablespoons of hot water, let it cool completely, then mix into your base before freezing. This gives you concentrated flavor without added liquid.

My pint didn't freeze solid after 24 hours. What went wrong?

Your freezer may not be cold enough (it needs to be at 0 degrees F or below) or your pint container wasn't sealed tightly. Try freezing it another 8-12 hours, or check that the lid is clicked on fully.

How long can I store the frozen pint before spinning?

You can keep it frozen for up to 2 weeks, though it's best within the first week for the smoothest spin. If it gets freezer burn or sits longer, it may come out crumbly and need extra liquid to re-spin.

Can I make this lighter with less cream or egg yolks?

You can reduce the heavy cream by 1/4 cup and use 4 egg yolks instead of 5, but this will make the gelato less rich and creamy when spun. Stick to the full recipe for the traditional texture the Creami is designed for.

Nutrition

Per serving · makes about 2 servings · estimated