Coffee Gelato: Perfect Recipe

Coffee Gelato: Perfect Recipe for 5 kg

Ingredients

• Whole fresh milk: 2.5 liters

• Fresh cream (35% fat): 500 ml

• Granulated sugar: 750 g

• Pasteurized egg yolks: 200 g

• Espresso coffee (100% Arabica blend, concentrated): 400 ml

• Instant coffee powder (optional, for extra intensity): 15 g

• Fine salt: 2 g

Procedure

1. Heat the milk with the cream to 85°C (185°F).

2. In a separate bowl, whisk the egg yolks with the sugar until smooth and slightly fluffy.

3. Pour the hot milk mixture slowly into the egg yolk and sugar mixture, stirring constantly, then return the mixture to 83°C (181°F) using a double boiler or pasteurizer, without exceeding this temperature.

4. Remove from heat and add the espresso coffee and instant coffee powder, stirring until fully dissolved.

5. Add the salt to balance the flavor and enhance the coffee aroma.

6. Cool the mixture quickly to +4°C (39°F), ideally using a blast chiller, and let it mature in the refrigerator for 6-12 hours.

7. Churn the mixture in an ice cream machine until creamy and stable in texture.

8. Store the finished gelato in a ventilated display case or freezer chest at around -12°C (10°F) to maintain optimal consistency.

Tips and Variations

• Add a dark chocolate swirl, cocoa nibs, or coffee-flavored chocolate flakes during churning for a gourmet twist.

• Serve with fresh whipped cream or as an “affogato” by pouring a hot espresso over the gelato.

• For high-end or tourist areas, consider a spiced coffee flavor by adding cinnamon, cardamom, or coffee liqueur.

This coffee gelato recipe balances creaminess and intensity, offering a smooth texture and authentic espresso flavor—a true signature for any artisan gelateria!