receta perfecta del helado de café

Receta perfecta del helado de café for 5 kg

Ingredients

• Fresh whole milk: 2.5 liters

• Fresh cream 35% fat: 500 ml

• Granulated sugar: 750 g

• Pasteurized egg yolks: 200 g

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

• Instant coffee powder (optional, to intensify): 15 g

• Fine salt: 2 g

Procedure

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

2. Separately, whisk the egg yolks with the sugar until smooth and frothy.

3. Pour the hot milk onto the yolk and sugar mixture, stirring carefully, then return to 83°C (181°F) using a bain-marie or pasteurizer, making sure not to exceed this temperature.

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

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

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

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

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