Ingredients:

  • % fat preferred)
  • % fat minimum)

Instructions:

  1. Prepare the Coffee: Brew the espresso/Moka pot coffee. In a small bowl, whisk the instant espresso powder into the warm coffee until fully dissolved. Set aside.
  2. Heat Dairy: In the saucepan, combine the whole milk, heavy cream, and half the total sugar (150g). Heat over medium heat until steam begins to rise and small bubbles form around the edges (just below boiling). Remove from heat.
  3. Prepare Yolks (Blanchir): In the medium bowl, whisk the egg yolks with the remaining sugar (30g) and the pinch of salt until the mixture is pale yellow and ribbons form when lifted.
  4. Temper the Eggs: Slowly drizzle about 1/3 of the hot milk mixture into the egg yolks while continuously whisking vigorously to prevent scrambling.
  5. Cook the Custard Base (Crème Anglaise): Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return to low heat. Stir constantly with a spatula until the base thickens enough to coat the back of a spoon (Nappe stage). Do not let it boil (aim for 175°F / 80°C).
  6. Strain and Combine: Immediately pour the custard base through the fine-mesh sieve into a clean bowl. Whisk in the dissolved espresso mixture until fully incorporated.
  7. Chill the Base: Cover the surface directly with plastic wrap and chill in the refrigerator for a minimum of 4 hours, ideally overnight. The base must be thoroughly cold before churning.
  8. Churn: Transfer the chilled base to your pre-frozen ice cream maker bowl and churn according to the manufacturer's instructions until it reaches the consistency of soft-serve ice cream.
  9. Harden (Maturation): Transfer the soft gelato to an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface before sealing. Freeze for at least 2–3 hours until firm enough to scoop properly.