• In a medium saucepan, combine the whole milk, heavy cream, sugar, instant espresso powder, and cold brew coffee concentrate. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. Temper the Eggs:
• In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly, to temper the eggs.
3. Combine and Cook:
• Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
• Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
4. Cool the Mixture:
• Remove the saucepan from heat and stir in the vanilla extract and salt. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
5. Chill the Mixture:
• Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled.
6. Churn the Gelato:
• Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
7. Freeze the Gelato:
• Transfer the churned gelato to a lidded container and freeze for at least 2 hours, or until firm.
8. Serve:
• Serve the cold brew coffee gelato scoops in bowls or cones, and enjoy the rich and creamy flavors!
Prep Time:
15 minutes
Cook Time:
10 minutes
Chilling Time:
4 hours
Freezing Time:
2 hours
Calories:
250 kcal per serving
Servings:
8
🍨☕ Enjoy the rich and creamy taste of Cold Brew Coffee Gelato, perfect for a refreshing dessert!
ADVERTISEMENT
