Coffee Cardamom Gelato
A custard-style gelato infused with steeped coffee beans and warm cardamom.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 2 cups | 480 ml | whole milk |
| 1/2 cup | 120 ml | heavy cream |
| 3/4 cup | 180 ml | granulated sugar |
| pinch | salt | |
| 1/4 cup | 60 ml | ground coffee beans |
| 1/2 teaspoon | 2.5 ml | ground cardamom |
| 4 | large egg yolks |
Instructions
- In a medium saucepan, combine milk, heavy cream, sugar, salt, ground coffee beans, and cardamom. Heat over medium heat until just simmering around the edges.
- Remove from heat, cover, and let steep for 30 minutes.
- Strain the milk mixture through a fine-mesh sieve lined with cheesecloth (if available) into a clean saucepan, pressing on the coffee grounds to extract flavor. Discard the solids.
- In a separate bowl, whisk the egg yolks until slightly pale. Temper the egg yolks by slowly whisking about 1/2 cup of the warm coffee milk mixture into the yolks.
- Gradually whisk the yolk mixture back into the saucepan with the remaining coffee milk mixture.
- Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 3–5 minutes). Do not boil.
- Pour the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Pour the chilled custard into a Ninja Creami pint. Secure the lid and freeze for at least 24 hours.
- Process on the "Gelato" setting. You may need to respin once or twice until you reach a smooth, creamy consistency.
- Serve immediately or store in an airtight container in the freezer.