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Vanilla cappuccino gelato
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This stunning vanilla cappuccino gelato recipe is a luxuriously creamy summer treat, with hints of coffee, cinnamon and vanilla. Dextrose is a form of sugar that slows the freezing time of gelato and ice cream – it's well worth hunting down online if you're serious about achieving a beautifully silky texture.
First published in 2017
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Ingredients
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Imperial
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
SAVE RECIPE
Equipment
- Ice cream maker
- Thermometer
Method
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
- 100ml of espresso
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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