• Desserts

    Espresso Gelato

    Makes about 4 cups (eight ½-cup servings)
    For an extra jolt, add some chopped dark chocolate-covered espresso beans toward the end of freezing.
  • Espresso Gelato

  • Ingredients

    • 2 cups whole milk, divided
    • 1 cup heavy cream
    • 1 cup brewed espresso
    • 1 cup granulated sugar
    • 2 tablespoons cornstarch
    • Pinch sea salt
    • 1 tablespoon liquid pectin

  • Preparation

    1. In a medium saucepan, combine 1½ cups of the milk and the cream. Set over medium/mediumlow heat and bring to a simmer.
    2. While the milk-cream mixture is heating, put the espresso, the remaining ½ cup milk, the sugar, cornstarch, and salt into a small or medium mixing bowl. Whisk to combine.
    3. When the milk-cream mixture comes to a simmer, add the espresso mixture, and stir until combined. While cooking over medium/medium-low heat, stir continuously until the mixture comes to a boil and thickens enough to coat the back of a spoon, about 15 minutes.
    4. Remove the pan from the heat, stir in the pectin, strain, and then let cool to room temperature. Cover and refrigerate for a minimum of 2 hours, or overnight.
    5. Whisk the gelato base, and then freeze in a Cuisinart Ice Cream Maker. Churn until thickened, about 40 minutes. The gelato will have a soft, creamy texture. Serve or store in an airtight container in the freezer.

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