Espresso Gelato Recipe

Heat the Milk and Cream

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

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and creamy.

Temper the Egg Mixture

Gradually add the warm milk and cream mixture to the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.

Cook the Custard

Pour the tempered mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until it thickens and coats the back of the spoon (about 5-7 minutes).

Add Vanilla Extract

Remove the saucepan from heat and stir in the vanilla extract. Let the custard cool to room temperature.

Mix in Espresso

Once the custard has cooled, stir in the freshly brewed espresso until well combined.

Chill the Mixture

Cover the mixture and refrigerate for at least 4 hours or overnight until it is thoroughly chilled.

Churn the Gelato

Once chilled, pour the mixture into your 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 to firm up before serving.