Gelato Double Espresso Recipe

Warm the dairy

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and invert sugar. Warm over medium heat, stirring occasionally, until steam forms and edges begin to simmer (about 170°F / 77°C). Do not boil.

Temper the yolks

In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/3 of the warm milk mixture into the yolks while whisking constantly to temper and prevent curdling.

Cook the custard

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

Strain and cool

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in the fine sea salt. Let the custard cool for 5 minutes at room temperature.

Add espresso

Stir the freshly brewed double espresso into the warm custard. If using instant espresso powder, dissolve it in the espresso before adding. Taste and adjust coffee strength—add a little more espresso (up to 1 oz) if you prefer a more pronounced coffee flavor, remembering liquid will slightly affect texture.

Finish with vanilla

Stir in the vanilla extract. If you want a chocolate swirl, melt the chopped dark chocolate in a small heatproof bowl over simmering water or briefly in the microwave until just smooth, then set aside to cool slightly.

Chill the mixture

Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours or overnight. For faster chilling, place the bowl in an ice bath and stir until cool, then refrigerate.

Churn the gelato

Once the base is fully chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve gelato consistency (usually 20–30 minutes). Gelato is churned slower and warmer than ice cream; aim for a dense, creamy texture.

Add chocolate swirl (optional)

If using the melted dark chocolate, drizzle it into the gelato during the final 2–3 minutes of churning to create ribbons. Alternatively, layer the gelato and thin streams of melted chocolate in a container to create a swirl.

Harden slightly

Transfer the churned gelato to a shallow, airtight container. Press a piece of plastic wrap directly onto the surface, seal the lid, and freeze for 1–2 hours to firm slightly to scoopable gelato consistency. Avoid long hard freezes to preserve gelato’s softer texture.

Serve

Scoop the gelato into bowls or cups. Garnish with espresso or cocoa nibs if desired. Serve immediately for best texture.