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

pinch salt

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.