Print: Coffee Gelato

This Italian-style coffee gelato does not contain eggs and will melt quickly when removed from the cold. You can add more ground coffee if you prefer a stronger taste. It is recommended to eat when ready, but you can store it for up to 3 days in an airtight container in the freezer.

Prep

11 min

Cook

48 min

Servings

Difficulty

Medium

Ingredients

1.5 cups whole milk
1.5 cups light cream
1 cup white sugar
2 tablespoons ground coffee or to taste
1 cup water

Instructions

1 Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
2 Meanwhile, brew coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
3 Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, 20 to 30 minutes. Serve or transfer to an airtight container and store in the freezer.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/coffee-gelato