This Italian-style espresso-flavored version of gelato is silky smooth in texture and is made with just 4 ingredients – egg yolks, sugar, whole milk and a hint of espresso. Looking for quick and easy dessert recipes for a fancy dinner? This is your catch. Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Homemade Espresso Gelato Homemade Espresso Gelato Recipe | CHEFBear.net PT30M Serves 6 5 Large Egg Yolks 1 Cup Sugar 1 1/2 Cups Whole Milk 1 Tablespoon Instant Espresso Powder In a large bowl, add sugar and egg yolks and beat until well combined. In a heavy medium pan, add milk and bring to a boil. Slowly, add hot milk into egg mixture, beating continuously. Add espresso mixture and beat until well combined. Return espresso mixture into pan over medium heat and cook for about eight minutes, stirring continuously, you don't want to boil it. Remove from heat and keep aside to cool. Transfer custard to a bowl and refrigerate for about three hours. Now, transfer custard into an ice cream maker and process according to manufacturer's instructions. Now, transfer to an airtight container and freeze until set.

Homemade Espresso Gelato

Homemade Espresso Gelato Recipe


This Italian-style espresso-flavored version of gelato is silky smooth in texture and is made with just 4 ingredients – egg yolks, sugar, whole milk and a hint of espresso. Looking for quick and easy dessert recipes for a fancy dinner? This is your catch.

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Recipe Information

Flavor Profile

European

Protein

Eggs

Category

Desserts

Serves

6

Total Time

30 Minutes

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Ingredients

      • 5 Large Egg Yolks
      • 1 Cup Sugar
      • 1 1/2 Cups Whole Milk
      • 1 Tablespoon Instant Espresso Powder

Directions

  1. In a large bowl, add sugar and egg yolks and beat until well combined.
  2. In a heavy medium pan, add milk and bring to a boil. Slowly, add hot milk into egg mixture, beating continuously. Add espresso mixture and beat until well combined.
  3. Return espresso mixture into pan over medium heat and cook for about eight minutes, stirring continuously, you don't want to boil it.
  4. Remove from heat and keep aside to cool. Transfer custard to a bowl and refrigerate for about three hours.
  5. Now, transfer custard into an ice cream maker and process according to manufacturer's instructions. Now, transfer to an airtight container and freeze until set.



Nutrition & Cost Facts

Calories

217 kcal

Carbs

37 g

Fat

5 g

Protein

4 g

Cost Per Serving

$0.35

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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