Cappuccino Gelato

Categories: Frozen Desserts

Ingredients

• 1/4 cup espresso roast or dark roast coffee beans, ground medium to medium coarse (see note)
• 1 cup evaporated milk
• 3 Tbsp. coffee liqueur
• 1 tsp. vanilla extract
• 1 Tbsp. freshly squeezed lemon juice
• Pinch salt
• 1/2 tsp. ground cinnamon, optional
• 1 (13 or 14 oz.) can sweetened condensed milk
• 2 cups heavy cream

Directions

1. In a small saucepan, combine the ground coffee and evaporated milk over medium heat. Heat until mixture just comes to a boil. Remove from heat and let cool to room temperature.
2. Strain mixture through a fine mesh sieve lined with cheesecloth or a coffee filter into a large mixing bowl. Add the liqueur, vanilla, lemon, salt, cinnamon and sweetened condensed milk and whisk to thoroughly combine.
3. In a separate bowl, beat cream to medium peaks. Whisk about 1 cup of the whipped cream into the coffee mixture; being careful not to deflate the final mixture.
4. Transfer mixture to a shallow, freezer-safe container. Press a sheet of plastic wrap or wax paper directly to the surface and freeze until firm, about 8 hours. Let stand at room temperature for 5 minutes before serving.

5. Note: The grounds should be the texture of coarse beach sand with some very fine particles and some larger pieces. If you are not grinding your own beans, ask for automatic drip or manual drip grind.

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