Mangiamo Gelato Caffe Recipe

Brew coffee and combine milks

Brew 1 cup very strong coffee or pull 1 cup of espresso and let it cool slightly. In a medium saucepan, combine 3 cups whole milk and 1 cup heavy cream. Warm over medium heat until steam appears and small bubbles form around the edges (do not boil).

Dissolve espresso powder and sugars

Off the heat, whisk in 1 teaspoon instant espresso powder, 3 tablespoons granulated sugar and 2 tablespoons invert sugar (or light corn syrup) until fully dissolved. This helps intensify the coffee flavor and improves freeze texture.

Temper egg yolks

In a bowl, whisk 6 egg yolks until smooth. Slowly drizzle about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper them. Continue adding another 1/2 cup in a slow steady stream until the yolks are warmed.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk mixture. Cook over low–medium heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (an internal temperature of about 170–175°F / 77–80°C). Do not let it boil.

Combine coffee and flavorings

Remove the custard from heat. Stir in the 1 cup brewed espresso/strong coffee, 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Taste and adjust: if you want a stronger coffee punch, add up to 1 additional tablespoon of espresso liqueur (optional) or more cooled espresso, up to 2 tablespoons total.

Strain and cool

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Place bowl in an ice bath and stir occasionally until the mixture reaches room temperature, then cover and refrigerate at least 4 hours or overnight until fully chilled (this improves texture and flavor melding).

Churn

Once chilled, give the custard a quick stir and pour it into your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Add optional mix-ins

If using dark chocolate shavings (1 tablespoon) or chopped chocolate, fold them in during the last 2–3 minutes of churning so they distribute evenly without melting.

Harden

Transfer the gelato to a shallow, airtight container. Smooth the top, press a piece of parchment directly on the surface to minimize ice crystals, and freeze for at least 2–4 hours to firm up to scoopable consistency.

Scoop and garnish: Remove gelato from the freezer 5–10 minutes before serving to soften slightly. Serve in chilled bowls or cups. Garnish each serving with a sprinkle of dark chocolate shavings and a coffee bean or two. For an adult version, drizzle a teaspoon of espresso liqueur over each scoop just before serving.