Artisanal Espresso Coffee Gelato
Every child's forbidden wish was watching grown-ups enjoy the legendary Coppa del Nonno at the bar. This gelato carries a timeless taste of childhood memories, made at home with authentic ristretto espresso for an intense, velvety creaminess.
Ingredients & Dosing 1000 g
| Ingredient | Grams | % |
|---|---|---|
| Whole milk | 542 | 54,2% |
| Heavy cream 35% | 175 | 17,5% |
| Espresso coffee | 40 | 4,0% |
| Instant coffee | 12 | 1,2% |
| Skimmed milk powder | 50 | 5,0% |
| Sucrose | 129 | 12,9% |
| Dextrose monohydrate | 48 | 4,8% |
| Locust bean gum | 4 | 0,4% |
| Total mixture | 1000 | 100% |
Parameters & Balancing
Procedure · milk base, hot process
Step 1
In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, instant espresso powder, and locust bean gum, mixing dry to avoid lumps.
Step 2
In a saucepan, combine whole milk and freshly brewed espresso, warming gently to 35-40 °C (95-104 °F).
Step 3
Rain dry powders into the liquid while whisking and heat to 82-85 °C (180-185 °F) for 2 minutes to activate the thickener.
Step 4
Remove from heat, stir in cold heavy cream, and emulsify with an immersion blender for 2 minutes.
Step 5
Quickly chill the mixture below 4 °C (39 °F) over an ice bath, then age in the refrigerator for 6 to 12 hours.
Step 6
Blend briefly and churn in your ice cream maker for 25-35 minutes until dense and creamy.
Secrets of TheRomanScoop
Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.
Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.