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Cappuccino Gelato Recipe

You'll love this cappuccino gelato recipe from Chef Giuliano Hazan. The cappuccino flavor is perfect for the creamy gelato. One taste and you'll know why it's an Italian favorite!

Servings: 8

Active time: 15 minutes

Total time:

Ingredients

  • 2 c whole milk
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 2/3 c granulated sugar
  • 1 c espresso coffee (made either with an espresso machine or a stovetop Moka)

Preparation

  1. Pour milk into a saucepan and place over medium-low heat. Heat just until steam is released when stirred—do not let it come to a boil.
  2. While milk is heating, place egg yolks and sugar in the bowl of an electric mixer and whip until creamy and pale yellow.
  3. When milk is ready, transfer it to a pitcher with a spout. With mixer on low speed, slowly add milk to whipped eggs and sugar. Once all milk has been added, add espresso and continue mixing until homogeneous.
  4. Transfer to a bowl and allow the mixture to cool completely. Pour into an ice cream maker and freeze following the manufacturer's directions.

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Nutrition Facts

Serving Size (1/2 cup)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 160
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 110mg (37% DV)
Sodium 30mg (1% DV)
Total
Carbohydrate
22g (7% DV)
Dietary Fiber 0g (0% DV)
Sugars 21g
Protein 3g
Vitamin A 6%
Vitamin C 0%
Calcium 8%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.