A frozen, homemade treat for a hot summer day: Chocolate Espresso Gelato
When I was in Italy recently, I ate an Italian gelato almost every single day that I was there. They do gelato right in Italy! This homemade gelato is for true chocolate lovers who love a good cup of espresso too. It’s rich and chocolatey, and it has a wonderful velvety texture.
We use our KitchenAid Nespresso machine every single day. My husband pops in a Nespresso pod and enjoys his little cup of espresso straight up. I prefer to pour mine into a short glass of hot milk and add sugar. The pods collect in a container in the back of the machine, and you just empty it now and then when it gets full.
I love that you can adjust the setting on the Nespresso machine to make one strong shot… or you can have it brew a weaker version in a larger cup. That little silver stand there flips up to accommodate a taller cup. For this Chocolate Espresso Gelato recipe, you need one shot of strong espresso.
The gelato base is made rich with egg yolks and cream (as any good gelato should be made!) The espresso in the recipe really intensifies the flavor of the chocolate. It’s a great addition! Note: I didn’t see this flavor of gelato in Italy, but it’s one the Italians should consider adding to their flavor profile 🙂
Yield: About 3 cups
Prep Time: 25 minutes (+ processing and freezing time)
Chocolate Espresso Gelato
- 2 1/2 cups half and half cream
- 1/3 cup heavy cream
- 3/4 cup granulated white sugar, divided
- 3 ounces chopped bittersweet chocolate
- 3/4 cup unsweetened cocoa powder
- 4 large egg yolks
- 1 shot espresso, cooled
- In medium saucepan, combine the half & half, heavy cream and half of the sugar. Bring to a simmer, stirring until the sugar is dissolved. Remove the pan from heat and stir in the chopped chocolate and cocoa powder; stirring until chocolate is melted and the mixture is smooth.
- In a large bowl, use an electric mixer to beat the egg yolks with the remaining sugar until thick and pale. Add a small amount of the hot chocolate mixture, beating constantly. Add a little more. Keep adding slowly until you have warmed up the egg mixture a little bit-- eventually adding all of the chocolate mixture to the eggs. Transfer the gelato base back to the saucepan, stir in the espresso and cook the base over low to medium heat, stirring constantly, until a thermometer registers 170 degrees F (do not let the mixture boil). Pour the base into a bowl, cover and refrigerate several hours (or overnight) until very cold.
- Pour the gelato base into an ice cream maker- following the manufacturer's instructions. It usually takes 25 to 30 minutes of processing before the base turns into a beautiful, creamy, frozen gelato. Transfer to an airtight container and store in the freezer to freeze completely.
- If you are preparing this recipe as gluten free, just be sure to use a brand of chocolate that is known to be GF.
Here are a few more gelato recipes you might enjoy:
- Stracciatella Gelato by Love and Olive Oil
- Chocolate Cinnamon Gelato with Toffee Bits by RecipeGirl
- Key Lime Pie Gelato by Cookin Canuck
Disclosure: KitchenAid graciously donated a couple of their products for one of my local high school’s fundraising events. I agreed to share my love for my KitchenAid Nespresso Machine to thank them! Thank you, KitchenAid!
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