Espresso Gelato - Cuisinart ICE100BCU User Manual

Espresso Gelato

250ml double cream
500ml full fat milk
250ml freshly brewed espresso
175g granulated sugar
2 tbsp cornstarch
pinch of salt
1 tbsp liquid pectin
In a medium saucepan, combine the cream and 375ml of the milk. Set over a medium
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heat and bring to a simmer.
Whilst the cream and milk mixture is heating, whisk the remaining milk, espresso,
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sugar, cornstarch and salt into a bowl.
Once the milk and cream mixture has come to a simmer add the milk and sugar
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mixture. Keeping on the heat, continuously stir until the mixture comes to a gentle
boil and thickens to where it can coat the back of the spoon (this will take about 15
minutes).
Remove the pan from the heat, stir in the pectin and cool to room temperature. Cover
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and refrigerate for at least 2 hours, preferably overnight.
Once chilled, whisk the mixture again. With the gelato paddle fitted, pour mixture into
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the ice cream/gelato maker. Cover with lid.
Turn the appliance on and set the timer for 40 to 50 minutes. The gelato is ready when
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it starts to thicken. To produce a firmer gelato churn in the ice cream/gelato maker for
longer.
Serve or store in an airtight container in the freezer.
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