Cardamom Espresso gelato
Very slightly adapted from a recipe by Adriano di Petrillo, this light and flavourful espresso gelato is destined to be well received by all lovers of coffee. It stores well in the freezer but has a tendency to melt rather rapidly - serve and remember to put the rest back into the freezer. You can always go back for seconds.
  • 500 ml (2.1 cups) whole milk
  • 165 ml (0.7 cup) cream
  • 160 ml (almost 0.7 cup) sugar
  • 1 tablespoon agave nectar (or similar inverted sugar, like corn- or glucose syrup)
  • 1 egg white
  • 150 ml (about 0.65 cup) extra strong espresso coffee
  • about ¼ teaspoon of grounded cardamom (to be added to the espresso)
  1. Bring the milk and the cream to the boiling point. Take off from the heat and let the dairy cool down, and preferably also chill, for at least 20 minutes.
  2. Prepare the coffee and let cool down.
  3. In a separate bowl, whisk the egg white to the stage of soft peaks, then add the sugar and continue whisking until all is well blended.
  4. Add the coffee to the egg white-sugar mix, then also add the cooled/chilled dairy and the inverted sugar.
  5. Whisk it all for another 20 seconds, then churn in your ice cream machine according to instructions (OR still-freeze the ice cream using only your freezer: for good advise on how, see the post on making ice cream without an ice cream machine).