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9 Ratings

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Martha Stewart Member

Rating: Unrated

04/11/2010

                +Would+make+again%21%21+Smooth+texture+and+not+too+sweet..+%0AEggs+turned+out+over-foamy+on+step2.+So+for+step3%2C+the+foam+prevented+me+from+evaluating+thickness.+On+low+heat+for+10min%2C+the+mixture+had+partly+curdled--+too+small+it+went+through+the+strainer.+The+curdles+disappeared+for+the+final+product%2C+and+didn%27t+affect+the+taste+at+all.+I+skipped+the+instant+espresso%2C+and+instead+added+crushed+espresso+bean+in+the+last+5+minutes+of+churning.+DELICIOUS+recipe%21%21

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Gallery

Recipe Summary

Yield: Makes about 1 quart

Ingredients

Ingredient Checklist

1/3 cup espresso beans

2 cups whole milk

5 large egg yolks

3/4 cup sugar

1 cup heavy cream

1 tablespoon plus 2 teaspoons instant espresso

      Cook's Notes

For best flavor, soften gelato slightly in the refrigerator before serving.

Gallery

Recipe Summary

Yield: Makes about 1 quart

Recipe Summary

Yield: Makes about 1 quart

Recipe Summary

Yield: Makes about 1 quart

Yield: Makes about 1 quart

Makes about 1 quart

Ingredients

Ingredients

  • 1/3 cup espresso beans
  • 2 cups whole milk
  • 5 large egg yolks
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 1 tablespoon plus 2 teaspoons instant espresso

Directions

Place espresso beans on a cutting board, and gently crush them using a heavy saucepan or a hammer (be careful not to pulverize the beans). In a medium saucepan, heat milk and coffee beans. Bring to a gentle boil, cover, and remove from heat. Allow to steep for 30 minutes. Strain mixture, and reserve milk; discard solids.

Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to heat, and bring to a simmer.

Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture has thickened enough to coat the back of a spoon.

Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath until chilled, stirring from time to time. Stir in instant espresso, then freeze in an ice-cream maker according to manufacturer’s instructions.

      Cook's Notes

For best flavor, soften gelato slightly in the refrigerator before serving.

Cook’s Notes

For best flavor, soften gelato slightly in the refrigerator before serving.

Reviews (1)

Add Rating & Review

9 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

04/11/2010

                +Would+make+again%21%21+Smooth+texture+and+not+too+sweet..+%0AEggs+turned+out+over-foamy+on+step2.+So+for+step3%2C+the+foam+prevented+me+from+evaluating+thickness.+On+low+heat+for+10min%2C+the+mixture+had+partly+curdled--+too+small+it+went+through+the+strainer.+The+curdles+disappeared+for+the+final+product%2C+and+didn%27t+affect+the+taste+at+all.+I+skipped+the+instant+espresso%2C+and+instead+added+crushed+espresso+bean+in+the+last+5+minutes+of+churning.+DELICIOUS+recipe%21%21

Reviews (1)

Add Rating & Review

9 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  0

Add Rating & Review

9 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  0

9 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  0

9 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  0
  • 5 star values:
  • 2
  • 4 star values:
  • 2
  • 3 star values:
  • 3
  • 2 star values:
  • 2
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

04/11/2010

                +Would+make+again%21%21+Smooth+texture+and+not+too+sweet..+%0AEggs+turned+out+over-foamy+on+step2.+So+for+step3%2C+the+foam+prevented+me+from+evaluating+thickness.+On+low+heat+for+10min%2C+the+mixture+had+partly+curdled--+too+small+it+went+through+the+strainer.+The+curdles+disappeared+for+the+final+product%2C+and+didn%27t+affect+the+taste+at+all.+I+skipped+the+instant+espresso%2C+and+instead+added+crushed+espresso+bean+in+the+last+5+minutes+of+churning.+DELICIOUS+recipe%21%21

Martha Stewart Member

Rating: Unrated

04/11/2010

                +Would+make+again%21%21+Smooth+texture+and+not+too+sweet..+%0AEggs+turned+out+over-foamy+on+step2.+So+for+step3%2C+the+foam+prevented+me+from+evaluating+thickness.+On+low+heat+for+10min%2C+the+mixture+had+partly+curdled--+too+small+it+went+through+the+strainer.+The+curdles+disappeared+for+the+final+product%2C+and+didn%27t+affect+the+taste+at+all.+I+skipped+the+instant+espresso%2C+and+instead+added+crushed+espresso+bean+in+the+last+5+minutes+of+churning.+DELICIOUS+recipe%21%21

Rating: Unrated

All Reviews for Espresso Gelato

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Espresso Gelato

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest