Gelato Recipe

Heat milk and cream

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until just below simmering (steam and small bubbles form at the edge), about 175°F (80°C). Do not boil.

Whisk eggs and sugars

While the milk warms, whisk whole eggs, egg yolks, granulated sugar, invert sugar (or corn syrup) and fine sea salt in a medium bowl until smooth and slightly pale, about 1–2 minutes.

Temper eggs

Slowly pour about 1/3 cup of the hot milk mixture into the egg mixture while whisking constantly to temper. Continue adding warmed milk in a thin stream while whisking until about half the milk is incorporated.

Cook custard

Return the tempered egg-milk mixture to the saucepan. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and making sure to scrape the bottom, until the mixture thickens and coats the back of the spoon (nappe), 170–175°F (77–80°C). Do not let it boil or curdle.

Strain and chill

Immediately remove from heat and pour the custard through a fine-mesh strainer into a clean bowl to remove any coagulated bits. Let cool for 10 minutes at room temperature, stirring occasionally to release heat, then cover and refrigerate until thoroughly cold, at least 3 hours or preferably overnight.

Brew strong espresso concentrate

While the custard is cooling (or right before churning), combine the finely ground espresso and hot water in a heatproof bowl. Stir and let steep for 3 minutes, then press through a very fine sieve or use a coffee press to separate grounds to yield a strong espresso concentrate. If using instant espresso, dissolve in the hot water. If using brewed espresso, aim for about 1 cup very strong coffee concentrated to 1/4–1/2 its usual strength.

Bloom and enrich (optional)

For a rounder coffee flavor, stir the optional unsalted butter into the hot espresso concentrate until melted and incorporated. This adds body and a silky mouthfeel.

Combine with chilled custard

Stir the espresso concentrate into the chilled custard base to taste. Start with about 3/4 cup of concentrate, taste, and add more for a stronger "Double Espresso" character. If using espresso liqueur, mix it in now. Stir thoroughly until homogenous.

Adjust sweetness

Taste the mixture cold and adjust sweetness if needed by whisking in small additional amounts of granulated sugar (½ tsp at a time) while cold until flavor is balanced for a strong coffee profile.

Churn

Pour the coffee-custard mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Add texture (optional)

If using dark chocolate shavings or cocoa nibs, fold them into the gelato during the last 2–3 minutes of churning so they distribute evenly without sinking.

Firm up

Transfer the churned gelato to a shallow, airtight container. Press a sheet of parchment directly on the surface to minimize ice crystals, close the lid, and freeze until firm, 2–4 hours for scoopable texture.

Serve

Remove gelato from the freezer 5–10 minutes before serving to soften slightly. Spoon or scoop into bowls or cones. For a concentrated double-espresso punch, drizzle a little extra espresso liqueur over the scoop or serve with a shot of hot espresso on the side (affogato-style).