Caffè (Espresso)

Scaled yield: 1,187g

• Granulated Sugar (Sucrose) 15.2% of recipe
  180g
• Nonfat Dry Milk Powder 4.7% of recipe
  56g
• Tapioca Starch 1.7% of recipe
  20g
• Whole Milk (3.25% fat) 57.7% of recipe
  685g
• Heavy Cream (36% fat) 16.2% of recipe
  192g
• Karo Light Corn Syrup 2.1% of recipe
  25g
• Instant Espresso Powder 0.8% of recipe
  10g
• Egg Yolk 1.5% of recipe
  18g
• Espresso Grounds 0.1% of recipe
  1g

Allergens: dairy, eggs

Process

Method

1. 1

   In a mixing bowl, whisk together the sugar, nonfat dry milk, and tapioca starch (leave out the instant espresso for now).

2. 2

   Whisk in the whole milk, heavy cream, light corn syrup, and egg yolk. Mix thoroughly.

3. 3

   Measure the instant espresso separately and whisk into the liquid mixture until fully dissolved.

4. 4

   Transfer the base to a medium-sized saucepan and heat over medium heat, stirring constantly, until visibly thickened and coats the back of a spoon or reaches 85°C / 185°F, about 8–10 minutes.

5. 5

   Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to cool for 30–45 minutes, until no longer hot. To speed up the process, place the bowl in an ice bath, submerging most of it, and stir occasionally for 30 minutes (refreshing the ice as needed) before transferring to the refrigerator. Chill completely in the refrigerator—about 4 hours or overnight for improved texture. Optional: once cooled, whisk in 1 tablespoon of coarse espresso or coffee grinds for extra flavor and texture.

6. 6

   Once the mixture has cooled completely and thickened further, whisk well and then pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer's directions. The gelato will expand and should spin until it's thick and creamy but still soft enough to scoop into a storage container, about 30 to 35 minutes.

7. 7

   Using a rubber spatula, scoop the gelato into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 hours. When ready, the gelato should be firm enough to scoop but soft in texture. Gelato is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

8. 8

   Enjoy the gelato as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the gelato to soften outside of the freezer or in your refrigerator before eating.