I’ve served this gelato to coffee lovers with great success, now you too can make this relatively simple recipe and satisfy anyone’s urge for this flavor.
|Whole Milk||1 lb 4.5 oz ( 580 gr)|
|Heavy Cream||7 oz (200 gr)|
|Sugar||5.5 oz (160 gr)|
|Dextrose Powder||0.5 oz (15 gr)|
|Skim Milk Powder||1.4 oz (40 gr)|
|Instant Coffee||0.7 oz (20g)|
|Ice Cream Stabilizers||1/10-2/10 oz (4/5 gr)|
Place the ice-cream maker bowl and serving bowls in the freezer
Mix all the powders together in a bowl: sugar, skim milk, dextrose, instant coffee and the stabilizers (be careful with the stabilizers, only a few grams are necessary and it is hard to weigh them on a regular scale, one that measure the fraction of a gram would be preferable. Anyway, if in doubt, less is better than more). Place the milk and cream in a saucepan, put on medium heat and bring to a near boil (if you let it boil the milk and cream will lose flavor and water). . Pour the hot milk and cream over the powders and mix with a hand whisk at first and then switch to the immersion blender, blend away for about 5 minutes, this will payoff in the end by making your gelato even creamier and smoother. Put everything back in the saucepan and on the stove at medium heat, keep mixing with the immersion blender until you reach 185˚ F, keep checking with the thermometer, once at this temperature lower the heat and try to maintain the temperature for two minutes while still mixing with the blender. Transfer the mixture to a bowl, cover it carefully with cling film an put it in the refrigerator for 6 hours (or until it reaches 42˚ F if you are in a hurry, it can easily stay there for 24 hours though). You must cover it carefully because it could pick up undesirable aromas from your refrigerator. Once the batch has cooled, mix it with the immersion blender for a few minutes before putting it in the ice cream maker. Take it out of the ice cream maker and place it in the freezer for about 10 minutes to finish hardening
Ideally you would serve it immediately after it has spent ten minutes in the freezer, because it is at its most creamy and delectable then. If you wait longer than about 30 minutes, it will become hard. In this case, it’s best to place the container in the refrigerator for about 5-10 minutes to let soften gently.