No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Espresso Gelato

If an espresso-roast coffee bean is too strong for your taste, substitute a Viennese-, French-, or any dark-roast bean.

  • yield: Makes about 1 quart

advertisement

advertisement

Ingredients

  • 1/3 cup espresso beans
  • 2 cups whole milk
  • 5 large egg yolks
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 1 tablespoon plus 2 teaspoons instant espresso

Cook's Note

Transfer to an airtight plastic container and store up to 2 weeks.

Directions

  1. Step 1

    Place espresso beans on a cutting board, and gently crush them using a heavy saucepan or a hammer (be careful not to pulverize the beans). In a medium saucepan, heat milk and coffee beans. Bring to a gentle boil, cover, and remove from heat. Allow to steep for 30 minutes. Strain mixture, and reserve milk; discard solids.

  2. Step 2

    Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to heat, and bring to a simmer.

  3. Step 3

    Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture has thickened enough to coat the back of a spoon.

  4. Step 4

    Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath until chilled, stirring from time to time. Stir in instant espresso, then freeze in an ice-cream maker according to manufacturer's instructions.

Source
Martha Stewart Living, June/July 1994

advertisement

advertisement

Reviews (1)

  • 11 Apr, 2010

    +Would+make+again%21%21+Smooth+texture+and+not+too+sweet..+%0AEggs+turned+out+over-foamy+on+step2.+So+for+step3%2C+the+foam+prevented+me+from+evaluating+thickness.+On+low+heat+for+10min%2C+the+mixture+had+partly+curdled--+too+small+it+went+through+the+strainer.+The+curdles+disappeared+for+the+final+product%2C+and+didn%27t+affect+the+taste+at+all.+I+skipped+the+instant+espresso%2C+and+instead+added+crushed+espresso+bean+in+the+last+5+minutes+of+churning.+DELICIOUS+recipe%21%21