Italian coffee ice cream
Creamier and airier than the French version, Italian coffee ice cream is as irresistible in a cup as it is in a cone. The secret is the whisk, which allows the right amount of air to be introduced into the ice cream. The homemade gelato will not have the consistency of real Italian ice cream, from a specific machine, but the flavor of the coffee is present, the texture is irresistible and the sensation divinely fresh… enough to transport the gourmands in an Italian gelateria!
- 20 cl Whole milk
- 20 cl fresh cream
- 20 cl Espresso coffee
- 2 egg yolks
- 110 g sugar
- 1 vanilla pod(s)
Preparation 15 mins
Cooking 5 minutes
Rest 12 hours
Pour the milk and cream into a saucepan. Add the vanilla pod split in half lengthwise and scraped.
For the coffee, prepare it very tight, the equivalent of 4 espressos.
Crack the eggs into a bowl and whisk them briskly with the sugar, until the mixture foams. Then add the cream and hot milk, after removing the vanilla pod. Mix well.
Add the coffee. Whisk again and let cool.
Let it take in an ice cream maker.
To prepare Italian coffee ice cream without an ice cream maker, place the chilled preparation in the freezer, in a cold-resistant container. After 20 to 30 minutes, when it starts to set, take it out and blend it or beat it with a fork. Repeat the operation every 20 to 30 minutes. Note that Italian gelato is served less cold than traditional ice cream for more smoothness: do not hesitate to take it out of the freezer 15 minutes before serving.