Home Recipes Technique Equipment Ingredients Blog

Espresso GelatoThis espresso gelato is an espresso lover's dream and is packed with plenty of espresso flavor. Make sure you use coarse esprsso grounds so that none remain by the time the gelato is done. The repeated pouring and straining provide many opportunities to leave smaller grinds behind since they stay on the bottom of the bowl and saucepan when pouring.


1 cup of heavy cream
2 cups whole milk
1/4 cup espresso coffee grounds (coarsely ground)
1 tablespoon espresso powdwer

5 egg yolks
3/4 cup sugar

1 tablespoon of Kahlúa

Get the coursest ground coffee you can—percolator ground or more course is best. Each time you pour the mixture from a saucepan or bowl more of the finer grounds will have the opportunity to be left behind. Combine the cream, milk, coffee grounds and espresso powder in a saucepan and heat over medium heat until just simmering. Remove from heat and pass mixture through a chinois or fine mesh sieve.

Beat five egg yolks and slowly add the sugar while mixing at medium speed until color lightens to a light yellow and becomes fluffy. Use a spatula to scrape the bottom of the bowl during mixing.

With the mixer on low, slowly add the hot milk and cream mixture to the egg yolk and sugar mixture. Mix until blended and then return this mixture to the saucepan. Heat the custard mixture over medium heat, stirring constantly, until mixture reaches about 165 °F.

Pour the custard mixture through a chinois or sieve into a bowl. Place bowl with gelato base into an ice bath or refrigerator. Once the mixture has chilled to room temperature you can add the Kahlúa. Return to ice bath/refrigerator and chill until mixture reaches 45 °F. Freeze according to your ice cream/gelato maker's instructions and transfer to a container. Let ripen in freezer for several hours before serving.

Click any image below to enlarge
  1. Comment from afshin 
    5:10 PM   04-Apr-2009
    Hi. First.I appreciate for this recipe. would you please tell me what can i use for instead of kahlua.I don't have it. Another point is that ,i am a italian ice cream producer,and i make my mix by myself professionaly for the market then i have to change the recipr for that. The very important thing is to make espersso for best taste to use. would you help me about it? Bedt Regards Afshin
    1. Response from Brian
      4:32 PM   06-Apr-2009
      Hi Afshin, you could use any coffee-flavored liqueur or even pass on it altogether. See wikipedia for a decent list of choices. Adjust the cream/milk ratio and the coffee flavors as you see fit. Experiment until you get what you like the most. Thanks!
  1. Comment from Candace 
    5:56 AM   15-May-2009
    Wow, I loved your espresso gelato recipe - the flavour was incredible. Not your store bought blandness at all. I have been making mochacino flavoured chocolate wafers for a while and decided to use the left over espresso powder instead and again what a flavour burst. I especially liked it swirled with white chocolate. Thanks
    1. Response from Brian
      11:14 AM   15-May-2009
      Thanks for the great idea for other uses of espresso powder. It's great for truffles, too.
  1. Comment from Christine 
    4:08 PM   19-May-2009
    While i'm sure this is very delicious, it is a recipe for ice cream, not gelato. gelato traditionally has no heavy cream, it is made only with milk.
    1. Response from Brian
      6:30 PM   19-May-2009
      Hi Christine, I had wondered about this myself when I was making this recipe. I used to think that was the true litmus for a gelato, but found that cream is not a stranger to many modern gelatos. This is not a traditional gelato—but I don't make any claims that it is traditional. Whether or not to add a little cream depends on the flavor since some gelato flavors with only milk are lacking in a good taste/texture experience. There doesn't seem to be any definitive guidelines that I could find that decree only milk is allowed in a gelato and many gelatos have varying degrees of milk fat. This recipe is arguably borderline, but with more milk than cream, I'm still calling this a gelato since I would reverse the ratio of milk and cream if I were intending to make this as an ice cream.
  1. Comment from Stephen S 
    9:45 PM   14-Dec-2009
    As for the espresso gelato is concerned, try using the whole been first and let it steep for 15-30 minutes, then working in batches with either a food processor or blender pour the beans and milk and blend just to break up the beans. return to stoe, cover and let steep for at least an hour.
  1. Comment from Stephen S 
    9:50 PM   14-Dec-2009
    Christine, this most certainly is a traditional gelato recipe...the ratio is 2C milk to 1C cream. reverse them and you've got ice cream.
  1. Comment from Poor Taste 
    4:27 PM   28-Sep-2010
    This looks amazing, and simple enough for me to try. I think it would be fun to do a few different versions with different small batch coffees.
Add your Comment

Please note that all comments are subject to review. Approval may take up to 24 hours.

  • Related Recipes
Related CG Blog Entries