Gelato · Fruit, Tea & Spirits · Nº 37
Irish Cream & Coffee
Cream-liqueur gelato
Cream liqueur over ice is a familiar comfort; here it becomes the gelato itself, poured into milk steeped with crushed espresso beans. Half the liqueur is cooked into the base for depth, and half goes in cold so a gentle warmth survives.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Crush 1.06 oz (30 g) espresso beans. Bring 10.6 oz (300 g) of the milk to a boil, add the beans, cover, and steep off the heat for 10 minutes. Strain and add fresh milk to restore the coffee milk to 10.6 oz (300 g).
Whisk the skim milk powder, sucrose, glucose powder, trehalose, and stabilizer together until evenly combined.
Combine the coffee milk, remaining milk, cream, and first 1.41 oz (40 g) of Irish cream liqueur in a saucepan. Warm to 113–122 °F (45–50 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Use an immersion blender to emulsify the hot base for about 30 seconds. Set the saucepan over an ice bath and stir until the base reaches 39 °F (4 °C) or colder.
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.
Immediately before churning, add the second 1.41 oz (40 g) of Irish cream liqueur and whisk by hand until evenly incorporated. Proceed directly to the machine.
Pour the cold liquid 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.
