Cappuccino Gelato Recipe

Heat Milk and Cream

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Temper the Egg Mixture

Slowly add one cup of the hot milk and cream mixture to the egg yolk mixture, whisking constantly. This will temper the eggs and prevent them from scrambling.

Combine and Cook

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Add Vanilla

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate until chilled.

Brew Espresso

Brew a strong cup of espresso and allow it to cool slightly.

Incorporate Coffee

Once the base mixture is chilled, stir in the brewed espresso and coffee liqueur (if using) until well combined.

Churn the Mixture

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze the Gelato

Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.

Serve and Garnish

Scoop the cappuccino gelato into bowls or cones. If desired, garnish with chocolate shavings and a dusting of cocoa powder before serving.