|For 100 Years, Melitta has dedicated itself to providing the ultimate coffee experience with its premium line of gourmet coffees, coffee filters, and high quality coffeemakers, bringing European Indulgence to everyday life.|
Gelato di Caffè
Serves: 1 | Prep time:
Put a buzz in your own gelato!
5oz of Melitta European Dark Roast coffee
3/4 cup unsweetened cocoa powder
3/4 cup sugar
1/2 cup whole milk
2 eggs, well beaten
1 1/2 cups heavy whipping cream
Brew an 5-ounce cup of Melitta European Dark Roast coffee and cool.
In a medium saucepan, whisk together the cocoa, sugar and salt. Add the milk, 1/2 cup of coffee and the eggs. Whisk and cook over medium heat, stirring constantly, until steaming hot and starting to thicken. This may take 6 to 8 minutes. Stir constantly as the milk and eggs heat. Whisk in the cream and chill thoroughly, preferably 8-12 hours.
When ready to freeze, follow the owner's manual instructions for your ice cream maker. You may also prepare the gelato by freezing it for 3 hours, until firm around the edges. Scrape the gelato into a blender and process on high speed for 10 seconds. Return the gelato to the freezer and freeze until firm, about 3 hours. Blend again just prior to serving. The gelato will be very softly.