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An extreme close-up of a scoop of homemade espresso gelato, highlighting its smooth, creamy texture and deep coffee color.

Italian Coffee Gelato: The Ultimate Recipe for Authentic Flavor

Indulge in the rich, creamy dream of authentic Italian Coffee Gelato. This recipe captures the essence of an Italian piazza with its intense espresso flavor and velvety smooth texture, achievable with or without an ice cream maker.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 3/4 cup Granulated Sugar
  • 4 Large Egg Yolks
  • 1/2 cup Strongly Brewed Coffee or Espresso About 2 shots of espresso
  • 1 tsp Vanilla Extract
  • 1/8 tsp Salt

Equipment

  • 1 Ice Cream Maker Optional, no-churn instructions are provided.
  • 1 Saucepan
  • 1 Fine-Mesh Sieve

Method
 

  1. In a medium saucepan, heat the whole milk and heavy cream over medium heat until warm and steaming, but not boiling.
  2. In a separate bowl, whisk the egg yolks and sugar together until pale, thick, and ribbony (about 2-3 minutes).
  3. Slowly pour about one cup of the warm milk mixture into the egg yolk mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan.
  4. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 6-8 minutes). Do not let it boil.
  5. Remove from heat and stir in the coffee, vanilla extract, and salt. Strain through a fine-mesh sieve into a clean bowl. Cover with plastic wrap pressed onto the surface and refrigerate for at least 4 hours, or overnight.
  6. Pour the chilled base into an ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency (about 20-25 minutes).
  7. Transfer the gelato to a freezer-safe container. Press parchment paper on the surface, cover, and freeze for at least 2-4 hours to firm up.

Notes

For a No-Churn Version: After chilling the base, pour it into a shallow freezer-safe container. Freeze for 45 minutes, then stir vigorously. Repeat stirring every 30-45 minutes for 2-3 hours until thick, then freeze until firm.
Coffee Strength: The flavor of your gelato depends entirely on the strength of your coffee. For a truly robust taste, use freshly pulled espresso shots.