Desserts, Sides

Coffee Gelato

Prep 5 mins
Cook Time: 10 mins
Freeze Time: 24 hours
Total 24h 15 mins

Easy
Serves 4

Tip: Add 3 tablespoons of chocolate chips, meringue pieces, praline, chocolate sauce, or caramel sauce as a MIX-IN after processing.

Compatible with

Contains Milk/Dairy
Contains Eggs

Cooking mode

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3 large egg yolks
80g caster sugar
200ml whipping cream
170ml whole milk
2 tsp (2 sachets, about 4g/.14oz) instant espresso
Pinch of salt

Utensils

Thermometer
Medium saucepan
Fine Sieve
Whisk

Step 1

Place egg yolks and caster sugar into a small saucepan and whisk until fully combined and sugar is dissolved.
Step 2

Add whipping cream, milk, instant espresso, and salt to saucepan and stir to combine.
Step 3

Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
Step 4

Remove base from heat and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for at least 24 hours.
Step 5

Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
Step 6

Select GELATO.
Step 7

Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.