Espresso Gelato

1 quart

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


  • cup espresso beans

  • 2 cups whole milk

  • 5 large egg yolks

  • ¾ cup sugar

  • 1 cup heavy cream

  • 1 tablespoon plus 2 teaspoons instant espresso


  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. 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. 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. 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.

Cook's Notes

For best flavor, soften gelato slightly in the refrigerator before serving.

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