Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 cup brewed espresso, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisk together the heavy cream, whole milk, granulated sugar, and salt over medium heat until the mixture is warm but not boiling.
- Remove from heat and stir in the brewed espresso and vanilla extract.
- Let the mixture cool to room temperature, then refrigerate for at least 120 minutes or overnight.
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the gelato to an airtight container and freeze for at least 240 minutes or until firm.
- Serve and enjoy your homemade Italian Coffee Gelato!
Notes
For a richer taste, stir in some sweetened condensed milk before churning. Use high-quality espresso for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg