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A close-up of creamy Italian Coffee Gelato with slight melting at the edges in a ceramic bowl.

Italian Coffee Gelato: The Ultimate Creamy Espresso Masterpiece

This authentic Italian Coffee Gelato features a dense, velvety texture and a robust espresso flavor. Crafted with a 2:1 milk-to-cream ratio, it delivers a sophisticated, light brown scoop finished with dark roasted beans.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Desserts, Frozen Treats
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Whole Milk 480ml
  • 1 cup Heavy Cream 240ml
  • 3 tbsp Instant Espresso Powder 18g
  • 1/4 cup Whole Roasted Coffee Beans Plus 3 extra for garnish per serving
  • 3/4 cup Granulated Sugar 150g
  • 2 tbsp Dextrose 25g, or light corn syrup
  • 4 large Egg Yolks Room temperature
  • 1 pinch Sea Salt 2g

Equipment

  • 1 Ice Cream Maker Gelato setting preferred
  • 1 Heavy-bottomed saucepan
  • 1 Fine-mesh Sieve

Instructions
 

Infusion and Base Prep
  1. Heat milk, cream, espresso powder, and whole beans in a saucepan to 175°F (80°C). Remove from heat, cover, and steep for 20 minutes.
  2. Whisk egg yolks, sugar, and dextrose until thick and pale.
Cooking the Custard
  1. Slowly whisk a ladle of hot milk into the egg mixture, then return everything to the saucepan.
  2. Cook over medium-low heat until the custard coats the back of a spoon (170°F/77°C).
  3. Strain through a fine-mesh sieve, add salt, cover with plastic wrap touching the surface, and chill for 6-12 hours.
Churning and Serving
  1. Process in an ice cream maker until a dense, matte, soft-serve consistency is reached.
  2. Freeze for 4 hours. Before serving, let sit at room temperature for 5-10 minutes. Scoop into round spheres and garnish with 3 coffee beans.

Notes

Allow the gelato to temper before scooping for that signature melt.
Use high-quality roasted beans for the garnish to ensure a pleasant aroma.
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