1. To a small cup, add the ground coffee and cinnamon powder, then pour in the hot water. Sir and let sit for 10 minutes
2. To a sauce pan, add the milk, cream, sweetener and the cup of water and coffee grounds. Cook for 10 -15 minutes, over medium low heat at a very light simmer
3. To a large mixing bowl, add the egg yolks and milk powder, whisk to a pale yellow
4. Temper the yolks mixture by drizzling the warm coffee and milk mixtures into the bowl as you continuously whisk slowly. Pour the tempered coffee custard mixture back into the saucepan and cook a second time, over medium low heat, to a temperature of 170 F or 76-77 C
5. Place the saucepan into an ice water bath. Whisk occasionally until the custard has cooled and is very cold. Sift through a fine mesh sieve to remove coffee grounds
6. Pour the chilled coffee custard into the pre-chilled (according to manufacturer’s directions) ice cream tub. Turn ice cream machine on: if available on the ice cream machine, turn dial to gelato setting
7. Transfer the gelato to a freezer safe container with an airtight lid. Freeze for 2 to 3 hours or to desired consistency. If frozen, take out from the freezer, remove the lid and let stand on counter for about 10 minutes. Scoop and serve
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John-Mark
July 6, 2024 @ 1:53 pm
3.2% milk?
In the US, we have Fat-Free, 1%, 2% & 4%.
I suppose I could get some 1% & some 2%, and use a cup of each.
Do you think using 4% (whole) milk would be too rich?
Also, as I haven’t made this ice cream yet, I shouldn’t be leaving a review, but your software won’t let me post without choosing a rating. Bad form indeed. So I will choose 3 stars (chef’s hats), as I don’t want to say that it’s either bad nor great.
Angela Wilkes
July 8, 2024 @ 6:09 am
Hi John-Mark,
Thank you for letting me know about your milk dilemma. I am changing the wording on the ingredient simply to say whole milk. Here in Canada, whole milk is 3.25%, but your “whole milk” will work perfectly as well.
I hope that you enjoy the ice cream – Cheers!
John-Mark
July 22, 2024 @ 1:31 pm
Insanely delicious! Though, due to it being custard based, a few more steps than I would have liked. I did get to omit a step by using espresso powder instead of coffee grounds, thereby eliminating the step of having to filter coffee grounds out of the base liquid through a seive. I used the larger amount of sweetener (2/3 cup), using 1/2 Lakanto Classic and 1/2 powdered BochaSweet, the latter to make sure that the finished product stayed scoopable in the freezer, rather than becoming rock hard like so many keto ice creams (it worked like a charm). I also chopped up part of an 85% Dark chocolate bar (about 1/4 cup), which I added just before the gelato was finished churning. Left to ripen in the freezer overnight, I shared some with a friend over lunch the next day, and she all but begged me for seconds, remarking, “Wow! I could eat this every day!”
Just as a procedural note, in the written instructions, the author says: “To a saucepan, add milk, cream, sweetener and the cup of hot water and coffee grounds.” However, in the video, she doesn’t add the coffee mixture until after she adds the heated milk/cream base to temper the egg yolk mixture and returns the entire mixture to the saucepan once again. While I’m pretty sure that you can do it either way, I chose to add the espresso mixture to the milk/cream mixture BEFORE heating it and tempering the egg yolks, as per her written instructions.
Again, fantastic texture and flavor (I will double the chopped chocolate next time), and well worth the effort. The taste was so good that it is inspiring me to make ice cream every weekend during the Summer!
Thank you for all your hard work and for such a great recipe!
Angela Wilkes
July 23, 2024 @ 12:26 pm
Hi John-Mark! Nice to hear from you again… I am really glad that you like the coffee gelato ice cream. You are absolutely correct – you can use powdered coffee – it is totally up to you – I was just making it as in a traditional Italian recipe. I like your suggestions. Thank you for those – also by using eggs as in a custard base, the yolks not only give more creaminess to the ice cream, they also help to reduce crystallization. Like you, I LOVE ice cream, gelatos and sorbets, so much so that my kids bought me a rather fancy, compressor-based ice cream machine a few years ago, and it has been a well-used appliance in my house 🙂
Please let me know if there are any flavors that I have not yet made that I could make and post for this channel. Your input is very much appreciated! Cheers!
John-Mark
July 23, 2024 @ 7:20 pm
“Please let me know if there are any flavors that I have not yet made that I could make and post for this channel. ”
Pistachio!
Angela Wilkes
July 24, 2024 @ 7:42 am
Hi John-Mark,
Thank you for suggesting pistachio ice cream! It has been on my to-do list for a couple of years, and I keep forgetting to make it. Thank you for the request – now I am motivated to do so.
After your previous post, I looked up BochaSweet to see if it is available in my local area, or how I would order it online. Sadly, it is not available in any health food or specialty stores near me, and buying it online was over $30 plus shipping for a one pound bag. I found that to be extortionist.
However, BochaSweet is a pentose-based sugar, which is essentially xylitol, but derived from a specific squash (kabocha). Locally, I have available birch xylitol, which is about the same price as Lakanto for me, so when I make the pistachio ice cream, I will use xylitol as part of the sweetener.
Thank you again for the suggestion – have a wonderful day!
John-Mark
July 24, 2024 @ 8:25 am
I have a dog, so xylitol is not allowed in our house, as it is deadly to dogs.
Fortunately, the right swap does the trick. I’ll be looking forward to your pistachio recipe!