Cappuccino Chip Gelato
Recipe courtesy of Hershey’s Foodservice
Ingredients
2 1/4 cups milk
pinch salt
6 egg yolks
2/3 cup sugar
2/3 cup heavy whipping cream
1/4 cup cold brewed espresso
1/2 cup semi-sweet chocolate chips
Cooking Directions
1. In saucepan, stir together milk and salt. Heat the milk over medium heat until bubbles form around the edges
of the pan. Set aside and cover to keep hot.
2. In blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With machine running, gradually add the hot milk.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon for
6 to 8 minutes or until the mixture thickens slightly and coats the back of the spoon.
4. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and
refrigerate for 2 hours or until thoroughly chilled.
5. In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
6. By hand, gently fold espresso and semi-sweet chocolate chips into gelato mixture. Garnish as desired.
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