Sicilian Coffee Gelato Recipes

COFFEE GELATO

Steps:

• Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
• Brew the coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
• Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
• Transfer milk-coffee mixture to an ice cream maker and follow manufacturer's instructions for making ice cream.

LOW-FAT CHOCOLATE SICILIAN GELATO

Steps:

• Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
• Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
• Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
• Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

SICILIAN COFFEE GELATO

Steps:

• Soak ground coffee in boiling water for 10 minutes, then strain using coffee filter or a very fine screen.
• On medium to medium low heat 2 cups of milk, sugar and salt until steaming but boiling.
• Mix 1/2 cup milk with corn starch, no lumps.
• Pour milk & corn starch and coffee into into pan of hot milk. Stirring often. Keep on low heat and stir constantly until thicken. You want it thickened but you don't want to over cook it because the corn starch will break down and get runny.
• Once thickened, stir in vanilla and remove from heat.
• Pour into bowl and cool in refrigerator or freezer (cover with wrap to prevent skin forming on top).
• When mixture is completely cold, pour into your ice cream machine and churn per machine instructions. Add optional cookies in the last 5 minutes of churn time. I have a cuisinart and it took about 25 minutes to make.
• Put into freezer safe container with lid and store in freezer.

SICILIAN CHOCOLATE GELATO

Steps:

• In medium saucepan bring 2 cups of the milk to a simmer.
• Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.
• Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
• Stir and cook for a minute longer.
• Strain through a fine wire-mesh strainer into a clean bowl and cool.
• Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
• TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
• TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.).
• TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.

COFFEE GELATO 1997 ( ITALY)

Steps:

• Dissolve coffee powder in the 1/2 cup hot water.
• Whisk egg yolks and sugar in a large bowl to blend.
• Bring milk to a low boil in saucepot on stove.
• Gradually whisk in milk into the yolks mixture, to temper.
• Return to saucepot and whisk in the dissolved coffee mixture.
• Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon.
• This should take about 8 minutes.
• Remove from heat and refrigerate until cold, or over night covered.
• Process in ice cream maker according to manufacturers direcions.
• Transfer to a covered container and place in the freezer.

COFFEE GELATO

Steps:

• Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)

FANTASTIC FANTABULOUS TRADITIONAL SICILIAN CHOCOLATE GELATO

Steps:

• In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.
• Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl.
• Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer.
• Scrape into a bowl and let cool.
• Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.
• Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.