El Italiano Recipe
House espresso, vanilla gelato, chocolate crunch
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Ingredients
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Espresso
Vanilla Gelato
Chocolate Crunch
Method
Espresso Preparation
- 1
Brew Espresso
Grind the espresso coffee beans to a fine consistency. Use 18 grams of ground coffee with 240 ml of water in your espresso machine. Brew according to the machine's instructions.
Vanilla Gelato Preparation
- 2
Prepare Gelato Base
In a saucepan, combine milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
- 3
- 4
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 6
Churn Gelato
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Chocolate Crunch Preparation
- 7
- 8
Prepare Crunch Mixture
Chop the almonds coarsely and add them to the melted chocolate mixture along with cocoa powder. Stir until well combined.
- 9
Set Chocolate Crunch
Spread the chocolate and almond mixture onto a parchment-lined baking sheet. Allow it to cool and harden at room temperature or refrigerate until firm. Once set, break into small pieces.