Espresso Gelato

Espresso Gelato
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  • 2 teaspoons instant espresso powder
  • 3 tablespoons plus 1 teaspoon very finely ground espresso beans
  • 2/3 cup granulated sugar
  • 6 large egg yolks
  • 1 cup heavy cream
  • 2 ½ cups whole milk

Place a fine-mesh strainer over a large heatproof bowl and set aside. Combine 2 cups of the milk and the cream in a heavy-bottomed saucepan. Place over medium-low heat and cook, stirring occasionally (so a skin doesn’t form), until tiny bubbles start to form around the edges, about 5 minutes. ...

View full recipe at Chow


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