Best Cappuccino Gelato Recipes

CAPPUCCINO GELATO

Steps:

• In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturer's instructions.

CAPPUCCINO GELATO

Steps:

• In a saucepan over medium heat, warm half & half and cream.
• When cream and milk mixture and is warm, whisk in sugar, vanilla, coffee .
• and cinnamon. Whisk until sugar and coffee are dissolved and mixture is well combined.
• Chill in refridgerator overnight.
• When ready to make ice cream, pour into chill container.
• Churn for 20-40 minutes or until desired consistency.
• Freeze longer for firmer consistency.