Caffe Latte Gelato
Indulge in the creamy, coffee-infused delight of Caffe Latte Gelato—an irresistibly smooth homemade frozen treat that perfectly blends the bold flavors of espresso with the rich creaminess of gelato. Crafted with a luscious custard base of whole milk, heavy cream, and egg yolks, this recipe features the aromatic depth of freshly brewed espresso, complemented by a touch of vanilla for a perfectly balanced flavor. For an extra caffeine kick, optional instant coffee granules elevate the taste to coffeehouse-worthy perfection! Easy to prepare with just 20 minutes of active time, this gelato is the ideal dessert for coffee lovers, whether served in cones or elegant bowls. It’s a decadent way to savor the flavors of your favorite latte, frozen into a velvety, scoopable dessert. Perfect for summer indulgence or year-round enjoyment, Caffe Latte Gelato is sure to become a crowd-pleaser!
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Recipe Information
Ingredients
- 480 ml Whole milk
- 240 ml Heavy cream
- 120 ml Espresso or strong brewed coffee
- 150 g Granulated sugar
- 4 Egg yolks
- 1 tsp Vanilla extract
- 1 tbsp Instant coffee granules (optional, for stronger flavor)
- 1 pinch Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling.
In a small bowl, whisk the egg yolks until they are smooth and slightly pale.
Slowly temper the egg yolks by adding a few tablespoons of the warm milk mixture while whisking continuously. This will prevent them from curdling.
Gradually pour the tempered egg yolks back into the saucepan with the milk mixture, stirring constantly.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, until it thickens enough to coat the back of the spoon. Do not let it boil.
Remove the saucepan from heat and stir in the espresso or strong brewed coffee, vanilla extract, instant coffee granules (if using), and a pinch of salt. Mix until fully combined.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a smooth, gelato-like consistency.
Transfer the gelato to an airtight container and freeze for an additional 2-4 hours to firm up.
Scoop and serve your Caffe Latte Gelato in bowls or cones, and enjoy!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 174.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 715 mg | 55% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
