Dogwood Neon Espresso Gelato Recipe

Time3h

Serves6

Make Dogwood Neon Espresso Gelato Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Espresso
Brew the espresso coffee and let it cool to room temperature.
2
Make the Custard Base
In a saucepan, combine the whole milk, heavy cream, and sugar over medium heat. Stir until the sugar is dissolved and the mixture is warm.
3
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks until they become pale and frothy.
4
Temper the Egg Yolks
Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly to temper them. Then pour the egg yolk mixture back into the saucepan.
5
Cook the Custard
Continue to cook the custard base over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
6
Strain and Cool
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the brewed espresso, vanilla extract, salt, and food coloring. Let it cool to room temperature, then refrigerate until chilled (at least 2 hours).
7
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8
Freeze
Transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.