Vanilla cappuccino gelato

  • Dessert
  • medium
  • 4
  • 30 minutes, plus freezing time

PT30M

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Ingredients

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Vanilla cappuccino gelato

  • 600ml of whole milk, the best quality you can find
  • 150ml of whipping cream
  • 35g of skimmed milk powder
  • 100g of caster sugar
  • 60g of liquid glucose
  • 55g of dextrose, (glucose powder)
  • 10g of cinnamon powder
  • 10g of vanilla extract
  • 100ml of espresso
1
To begin, place the milk and cream in a saucepan and heat to 45°C. Add the glucose to a small bowl and add a splash of the warm cream mixture, stirring until dissolved, then add back to the pan
  • 600ml of whole milk, the best quality you can find
  • 150ml of whipping cream
2
Before the milk mixture reaches 50°C, combine all of the dry ingredients in a bowl and whisk them into the milk mixture along with the vanilla extract. Keep whisking to dissolve any lumps. Bring the mixture to 85°C and cook out for 5 minutes, stirring continuously
  • 10g of cinnamon powder
  • 35g of skimmed milk powder
  • 100g of caster sugar
  • 60g of liquid glucose
  • 55g of dextrose, (glucose powder)
  • 10g of vanilla extract
3
Stir in the coffee and mix well
4
Transfer the gelato base to a bowl set over an ice bath and whisk until cool. Place overnight in the fridge, or in the freezer to chill for 2–3 hours, ensuring that it does not freeze
5
Churn in your ice cream maker as per the machine instructions
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