Espresso Café Recipe
espresso gelato with cavadores café coffee liqueur drizzle
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Ingredients
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LE DESSERTS
Method
LE DESSERTS
- 1
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Warm over medium heat, whisking to dissolve the sugar, until the mixture is steaming but not boiling.
- 2
Remove from heat. Whisk in the cooled espresso and vanilla extract until fully incorporated.
- 3
Chill the mixture in the refrigerator for at least 4 hours or overnight until very cold.
- 4
If using an ice cream maker: churn the cold mixture according to the manufacturer’s instructions. In the last minute of churning, stream in Cavadores Café coffee liqueur to create ribbons throughout the gelato.
- 5
If not using an ice cream maker: transfer the mixture to a shallow metal pan and freeze. Every 30-45 minutes, whisk vigorously to break up ice crystals, repeating until the gelato is smooth and scoopable (about 2-4 hours).
- 6
When churned or frozen to the desired texture, transfer to a lidded container and freeze for at least 2 hours to firm.
- 7
To serve: scoop into bowls or dessert glasses, drizzle with Cavadores Café coffee liqueur (about 1 tablespoon per serving) and finish with dark chocolate shavings if desired.
