• To make authentic coffee gelato, start by preparing a strong, concentrated coffee. The coffee must be unsweetened and slightly bitter to balance the sweetness of the gelato.

  For the best result, use ristretto coffee, which is shorter, more concentrated, and richer in aroma.

  WITH ESPRESSO MACHINE: To obtain about 120 ml (½ cup), prepare approximately 3 ristretto shots.

  WITH MOKA: Use a 3-cup Moka pot. Fill the filter with ground coffee without pressing it down, and keep the water level just below the safety valve for a concentrated result.
• In a bowl, mix the egg yolks with the sugar. Beat with a whisk, preferably electric, until the mixture is thick and fluffy.
• Meanwhile, pour the milk into a saucepan and bring it almost to a boil. Cook for about 5 minutes. The milk must NOT boil. If you have a kitchen thermometer you can check that the temperature remains at about 85°C (185°F). If you don't have a thermometer, take care to remove the saucepan from the heat if you see that the milk starts to boil.
• Add the hot coffee to the milk and mix well.
• Then slowly pour the hot milk and coffee mixture into the egg and sugar mixture, stirring continuously. This step gently pasteurizes the eggs and creates a smooth, creamy base.
• Transfer the mixture back to the saucepan and cook over low heat for about 5 minutes, stirring constantly. Again, do not let it boil.
• Remove from heat and stir in the cold heavy cream. Mix thoroughly until smooth and fully combined.

  At this point, your coffee gelato base is ready.

  NOTE: For the best texture, let the gelato base cool completely, then refrigerate it for at least 2 hours before churning. This is especially important when using an ice cream maker with a pre-frozen bowl. With a compressor ice cream maker, chilling is not strictly necessary, but starting with a cold base will still give a smoother, creamier result.

HOW TO MAKE COFFEE GELATO WITH ICE CREAM MAKER

• If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your coffee gelato is ready!

HOW TO MAKE COFFEE GELATO WITHOUT ICE CREAM MAKER

• Pour the mixture into an gelato container and place it in the freezer for about 5 hours.
• Every 30 minutes you need to break up the frozen surface. Then remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.