Best 5 Caffe Latte Gelato Recipes

CAPPUCCINO GELATO

Steps:

• In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturer's instructions.

CAFFE LATTE GELATO

Steps:

• Combine milk and ground coffee in a medium saucepan and bring to a low simmer.
• Cook for 20 minutes.
• After 20 minutes, remove the milk from the heat and let stand for 30 minutes (you can also refrigerate it overnight).
• Strain the milk through a fine-meshed strainer.
• Heat until bubbling, then cover to keep hot and remove from heat.
• Blend sugar and egg yolks in a blender or food processor until thick and smooth.
• Gradually add the hot milk until the mixture is combined.
• Pour the mixture into a saucepan and cook over medium heat until the mixture thickens and will coat the back of a spoon (about 6-8 minutes; be sure to stir constantly).
• Remove the pan from heat and place in a bowl of ice water; stir until mixture is cool (about 2 minutes).
• Cover and refrigerate until the mixture is completely cool (probably at least 2 hours).
• Whip the cream until soft peaks form and fold into cooled custard mixture.
• Freeze in an ice-cream maker; for a silky texture, you should use less salt and a slower churning speed (fast, cold churning can make a gelato coarse).
• Serve with whipped cream and chocolate-covered coffee beans for garnish.

CAFE LATTE

Steps:

• Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

AFFOGATO

Steps:

• Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
• Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
• Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.

ESPRESSO COFFEE GELATO (GELATO AL CAFFE)

Steps:

• In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso.
• Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes.
• In a large bowl, whisk the egg yolks just until blended.
• In a thin stream, gradually whisk the hot cream mixture into the egg mixture.
• Place bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
• Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool.
• Cover with plastic wrap and refrigerate for at least two hours.
• Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream.
• Freeze in ice cream maker using manufacture's instruction.