Welcome back to the Brew Better Blog!
If you enjoyed the simple elegance of our Caramel Swirl Affogato (Recipe 3 in our Fall Espresso Guide), you know that few things pair better than rich, hot espresso and cold, creamy sweetness. Now, we’re taking that concept one step further: making the ice cream itself!
Gelato is the Italian cousin of ice cream—it's churned slower, incorporates less air, and is served at a slightly warmer temperature, resulting in a denser, silkier, and more intensely flavored frozen treat. Our Espresso Blend is the key to achieving that deep, authentic coffee flavor.
Here is your guide to crafting smooth, professional-quality coffee gelato right in your home kitchen.
The Recipe: Silky Espresso Gelato
This recipe requires an ice cream maker, but the final result is well worth the investment!
Ingredients
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1 cup Heavy Cream
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1 cup Whole Milk
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2/3 cup Granulated Sugar
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1/4 tsp Salt
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3 large Egg Yolks
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4 oz. highly concentrated Kaldi Espresso Blend coffee (see instructions below)
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1 tsp Pure Vanilla Extract
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Optional Swirl: Torani Puremade Sauce - Dark Chocolate or Caramel
Step 1: The Concentrated Coffee Base
For a deep, true coffee flavor, we must brew a concentrated base. Do not use standard drip coffee; it will dilute the mixture.
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Brew Strong: Using your Espresso Blend, brew 4 ounces of espresso or very strong, concentrated coffee.
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Espresso: Pull 4 individual shots (or 2 double shots).
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Pour-Over: Use 60 grams of fine coffee grounds with only 120 grams (4 oz) of hot water.
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Cool: Set the concentrated coffee aside to cool completely.
Step 2: The Gelato Base (Pâté à Bombe Style)
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Heat Milk: In a medium saucepan, combine the cream, milk, sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved and the mixture is hot but not boiling.
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Temper Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. This "tempers" the eggs and prevents them from scrambling.
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Thicken: Pour the tempered yolk mixture back into the saucepan with the remaining cream. Continue cooking over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly (it should coat the back of the spoon). Do not boil.
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Strain & Chill: Immediately remove the base from the heat and strain it through a fine-mesh sieve into a clean bowl to ensure the smoothest texture.
Step 3: Flavor & Chill
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Add Coffee: Stir the 4 oz. of concentrated coffee and the vanilla extract into the strained base.
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Chill Completely: Cover the bowl and refrigerate the mixture for at least 4 hours, or ideally overnight. The base must be completely cold before churning.
Step 4: Churn & Swirl
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Churn: Follow the instructions for your ice cream maker. Pour the chilled base into the frozen bowl and churn until the gelato reaches a soft-serve consistency.
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Swirl (Optional): If using a Torani Sauce, gently fold in small ribbons of the sauce just before transferring the gelato to a storage container. This creates beautiful veins of flavor.
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Cure: Transfer the gelato to an airtight container and freeze for at least 3-4 hours to firm up to the perfect scoopable texture.
Conclusion: Elevate Your Dessert Menu
This homemade Espresso Gelato is the perfect, sophisticated dessert to showcase the depth and quality of your favorite Kaldi Espresso Blend. It's dense, rich, and truly coffee-forward.
Looking for the perfect complement?
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Pair It: Revisit our Fall Espresso Guide and try making an Affogato by pouring a fresh espresso shot directly over a scoop of your homemade coffee gelato!
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Shop Ingredients: Don't forget to stock up on our bold Espresso Blend and those essential Torani Sauces to make this dessert truly special.
Happy churning!
