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Coffee Gelato - Milk-Based Gelato
milk based

Coffee Gelato

A creamy coffee gelato featuring the smooth flavor of Fabbri's Delipaste Coffee (Moka). Ideal for those who prefer a classic coffee flavor rather than a bold espresso gelato. Made using Fabbri's Nevepann 50 hot process base.

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Updated Yield 1,111g

Recipe

Ingredients

Scaled yield: 1,111g

  • Granulated Sugar (Sucrose) 10.8% of recipe
    120g
  • Dextrose 2.3% of recipe
    25g
  • Nonfat Dry Milk Powder 1.6% of recipe
    18g
  • Nevepann 50C 3% of recipe
    33g
  • Whole Milk (3.25% fat) 64.4% of recipe
    715g
  • Heavy Cream (36% fat) 9% of recipe
    100g
  • Delipaste Coffee (Moka) 7.7% of recipe
    85g
  • Espresso Grounds optional 1.4% of recipe
    15g

Allergens: dairy

Process

Method

  1. 1

    Whisk together the sugars, nonfat dry milk powder, espresso grounds (if using), and the Nevepann 50C.

  2. 2

    Add the dairy and coffee paste, and blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

GelatoGelato Shop ReadyHot Process

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