Thursday, August 13, 2015
SICILIAN ESPRESSO GELATO
Sicilian gelato typically does not use eggs or cream and therefore contains less butterfat than ice cream. It is stabilized by adding cornstarch in place of the eggs. For a creamy texture, use whole milk.
4 cups (1 litre) whole milk
2 T (30 ml) cornstarch
¾ cup (175 ml) granulated sugar
1 T (15 ml) coffee liqueur (Kahlua or Tia Maria)
¼ cup (60 ml) instant espresso powder, or more to taste
In a small bowl, make a slurry by mixing ¼ cup (60 ml) of the milk with the cornstarch. Whisk until smooth.
In a medium saucepan, bring the milk to a simmer, then remove from the heat.
Add the sugar and the cornstarch mixture and stir. Return to a simmer for about 2 minutes.
Remove from heat and add the coffee liqueur and espresso powder. Stir to combine.
Let cool and then pour into a covered container and refrigerate until completely chilled.
Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions.
Transfer to a covered container and place in your freezer, until firm.