• 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. Press the coffee grounds firmly and keep the water level just below the valve for a more 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 coffee to the hot milk.
• Then transfer the soft cream of eggs and sugar to a saucepan. Finally, slowly pour in the hot milk with coffee while keeping stirring. In this way you are pasteurizing the eggs.
• Put it back on the heat and cook for another 5 minutes, without boiling and always stirring
• Then turn off the heat and add the cold heavy cream. Mix really well. The mixture for coffee gelato is ready!

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.