Coffee Gelato
As an Amazon Affilate, I earn commission on qualifying purchases.
Homemade coffee gelato is a rich and creamy ice cream perfect for coffee lovers. Every summer, I pull out my ice cream maker and make a few new flavors in addition to our standby favorites like Vanilla Bean Ice Cream and Mango Sorbet.
So far, this coffee ice cream is by far the top of everyone’s list! The milk is infused with espresso or coffee before making the custard mixture. A touch of coffee liqueur is added to the base just before freezing, giving the gelato a super-creamy consistency.
Why make ice cream or gelato from scratch?
If you look at the back of any ice cream container in the freezer section of the grocery store, you’ll find that they all have dozens of ingredients including artificial flavors and color in addition to binders and gums. When you make your own ice cream at home, you get to choose the best quality for you family.
What’s the difference between gelato and ice cream?
In Italy the word for ice cream is “gelato”, so they really don’t distinguish it the same way we do with terms like frozen custard, sherbet, and ice milk. American-style ice cream tends to have more butterfat than gelato and may or may not contain egg yolks. American ice cream also has more air whipped in.
Why use an ice cream mixer or maker?
I’ve tried ice cream recipes that don’t require an ice cream maker, and they are fine. They just require a bit more work. One must check the container every half hour or so to whip it and then return it to the freezer. Ice Cream Makers can run from relatively inexpensive, like this Cuisinart, to much pricier, like this Whynter that I own. Some are multi-function and can also make frozen drinks, slushies and smoothies like this Slush Machine. If you don’t have an ice cream maker, follow the directions below.
How to make ice cream without an ice cream maker
Follow the instructions below, pouring the gelato mixture into a freezer-safe container. Freeze gelato for 45 minutes to an hour. Using a hand or stand mixer, whip gelato to bring in some air and volume. Re-freeze and repeat one or two more times. Let gelato freeze overnight.
Ingredients for this coffee gelato recipe
I use medium roast coffee beans for this recipe, but you can also use dark roast or espresso coffee beans for a strong coffee flavor. I’ve even used decaf dark roast, and no one was the wiser! While the alcohol is optional, just 2 Tablespoons slightly inhibits the ice cream from freezing and gives it a lovely silky texture that’s easy to scoop.
- Egg yolks
- Sugar
- Dark or medium roast coffee beans depending on how strong a coffee taste you like.
- Espresso Powder. I also use espresso powder in chocolate cake or brownies for a little extra punch!
- Whole milk
- Heavy cream
- Pinch of kosher salt
- Coffee liqueur. (Tia Maria or Kahlua)
Substitutions and suggestions
- Substitute brown sugar for white sugar for a richer flavor.
- Try a flavored coffee like Hazelnut or Chocolate for a twist.
- Instead of coffee liqueur, try Frangelico, Amaretto, or Brandy.
- Decaf coffee works!
- Try a scoop of ice cream in a cup of coffee or pour hot espresso over it for an affogato coffee.
How to make coffee gelato
Since this recipe uses 5 egg yolks, I save the extra whites for Omelets, Egg Bites, Egg Casserole, or Meringues. Steeping the coffee or espresso beans in hot milk gives the base its rich coffee flavor and leaves those characteristic tiny coffee bean flecks.
- Using a mallet or the back of a pan, crush the coffee beans. Don’t grind them.
- In a medium saucepan, bring the milk and crushed beans to a gentle boil. Cover, remove from heat, and allow them to steep for 30 minutes.
- Beat egg yolks, pinch of salt, and sugar using a hand or electric mixer, and beat at medium-high speed until yolks are very thick and pale yellow.
- Strain the coffee beans from the milk and discard the crushed coffee beans. Don’t worry if there are flecks of coffee in the milk.
- Bring milk to a simmer.
- Add the milk a ladle at a time into the egg mixture to temper the yolks. Once you’ve added about half of the milk mixture to the eggs, return to the saucepan.
- Cook base over low heat, stirring constantly until base has thickened and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and stir in heavy cream, then strain into another bowl inside a large bowl of ice to cool down the base.
- Chill base for 2-3 hours or until it reaches about 50 degrees F. You can skip this step, but it freezes faster when the base is cool.
- Just before adding coffee gelato base to your ice cream maker, stir in the liqueur.
- Follow your manufacturer’s instructions for your ice cream maker
- Pack gelato in an airtight container. I like these Ice Cream Containers and Scoop.
- While you can certainly serve the ice cream right away, for best results let it cure overnight in the freezer.
Love frozen desserts? Here’s my collection of ice cream, sorbets, and gelatos!
Coconut Ice Cream (Egg-free)
Coffee Gelato
Ingredients
- 1/3 cup coffee or espresso beans
- 2 cups whole milk
- 5 large egg yolks
- 3/4 cup sugar
- 1 cup heavy cream
- 1 1/2 Tablespoons Espresso powder
- pinch kosher salt
Instructions
- Place coffee or espresso beans on a cutting board. Cover with a clean towel and crush using a mallet or the back of a heavy pan.
- In a medium saucepan, bring milk to a gentle boil with the crushed coffee beans. Remove from heat, cover and allow to steep for 30 minutes. Strain coffee beans.
- In a medium bowl, add yolks, sugar and pinch of salt and beat with an electric mixer or hand mixer on medium high speed until yolks are pale and thick.
- Return milk to a simmer. Once milk is simmering, add one ladle at a time to egg yolk mixture whisking constantly. Once about half of the milk has been added to the yolks, return to the saucepan and cook over low heat whisking constantly until mixture has thickened and coats the back of a spoon.
- Remove from heat and whisk in heavy cream. Strain into another bowl set in a bowl of ice to cool down base. Refrigerated base for 2-3 hours or place in freezer until around 50 degrees. Follow the manufacturer's instructions of your ice cream maker. Store in an airtight container in the freezer. For best results, freeze several hours or overnightt.
Nutrition
