Kahlúa Espresso Gelato can be equated to the tastiest, most rich and creamy latte you’ve ever had — with a splash of Kahlúa and a touch of chocolate.
I was introduced to the flavor of coffee at a very early age, probably under ten-years-old.
And no, not in a mug with half and half!
Inspiration for Kahlúa Espresso Gelato Recipe
Rather, in pint-sized container of Häagen-Dazs coffee ice cream. It was, and still is my dad’s favorite flavor. It didn’t have to be Häagen-Dazs, but I think more often than not, it was.
So naturally, I’m making my dad this insanely delicious Kahlúa Espresso Gelato.
What’s in this recipe?
- egg yolks
- chocolate covered espresso beans
- instant espresso powder
And as always, my favorite part of the process of making gelato or ice cream, is when I remove the lid to the machine to reveal the beauty of the creamy blend of ingredients and flavors.
What is the Difference Between Gelato and Ice Cream?
- Air. Gelato is churned much more slowly than ice cream, and as a result has less air incorporated into it. This makes it more dense.
- Temperature. Typically, gelato is served at a slightly warmer temperature. This naturally makes it a bit softer than ice cream.
- Fat. Gelato also typically has less fat than ice cream, making the flavor more intense. Gelato usually has a 4-6% fat content, while it’s said that ice cream isn’t sold with anything less than 10%.
I highly recommend trying this recipe and inviting a few friends or family over this weekend to partake in its deliciousness. And it will cool you down from the summer heat!
Enjoy! (Kahlúa Espresso Gelato recipe is below.)
I just adore the flavor of coffee! If you do too — and I’m assuming that’s why you’ve stopped by the recipe — than you’ll want to check out my Best Recipes for Coffee Lovers.
Kahlúa Espresso Gelato Recipe
- Add the milk, cream, ⅓ cup of the sugar, espresso, kahlúa and vanilla to a medium-large saucepan. Stir to blend and place it over medium heat. Cook just until the sugar has completely dissolved, and it's beginning to simmer, a few minutes. Turn off the heat and leave this on the stove.
- In a medium-sized mixing bowl, combine the egg yolks with the remaining 1/4 cup of sugar. Use an electric mixer, with the whisk attachment, on a high speed to blend until the eggs become thick and pale yellow, about 3 minutes. (You can of course also use a hand whisk -- it will just take longer and use a lot of muscle.)
- Pour about 1 cup of the warm milk mixture into the egg mixture and immediately stir to blend. Then add this mixture back into the saucepan.
- Cook over very low heat, stirring constantly (a wooden spoon is best), until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 minutes. (Timing is important here -- you want to remove it as soon as it's at the point -- usually it's when I see the first couple of bubbles from the heat. If it goes too long it might curdle.)
- Place a strainer over a medium-sized bowl and pour the warm custard mixture through the strainer and into the bowl. Once it's at room temperature, cover tightly with plastic wrap and refrigerate for at least 4 hours and ideally overnight.
- Transfer to an ice-cream/gelato maker, and freeze according to the machine's instructions.
- While the it's churning, crush the chocolate covered espresso beans. Here's how: add them to a heavy-duty, zip-lock bag and seal it, removing the air. Then use a meat mallet or the bottom of a small, heavy-bottomed sauté pan to crush the beans.
- Once the gelato is ready, gently mix in the crushed chocolate-covered espresso beans. Serve immediately if you want it very soft, or place it in the freezer until you're ready to serve.
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