Gelato · Chocolate, Nuts & Coffee · Nº 26
Espresso
Gelato al caffè
Freshly pulled espresso carries the aroma while a spoonful of instant coffee deepens the roast without thinning the base. The result tastes like a proper caffè, cold and dense.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Brew 4.2 oz (120 g) of espresso and cool it to room temperature or below. It counts as part of the liquid, so weigh it precisely.
Whisk the group B powders — skim milk powder, sucrose, glucose, dextrose, instant coffee, and stabilizer — until evenly blended.
Combine the milk, cream, egg yolk, and cooled espresso (group A) in a pan and warm to 113–122 °F (45–50 °C). Rain in the B powders while whisking, heat to 185 °F (85 °C), then stir for 30 seconds off the heat.
Use an immersion blender to homogenize the warm base until smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
