White coffee gelato

White coffee gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

This flavour has a totally different flavour to the coffee or espresso gelato.

The infused beans give the gelato a real caffeine-type flavour but the actual flavour is hard to explain — it’s not as harsh as you might think. I also like the fact that the gelato is coffee flavoured but is totally white in colour.

Domestic

Ingredients

Quantity Ingredient
300g coffee beans
650g milk
120g cream
145g sugar
45g skim milk powder
35g dextrose
5g stabiliser

Method

  1. Infusing

    Put the coffee beans in a food processor with the milk and cream and blitz until the beans are broken into small chunks. Transfer to an airtight container and place in the fridge overnight to allow the flavours to infuse.
  2. Strain the milk, cream and smashed coffee bean mixture into a bowl, leaving some of the very small pieces of coffee bean in for effect, but not too many — you don’t want to bite into large pieces of coffee bean. If preferred, strain the beans out completely.
  3. Mixing

    Put the coffee-infused milk and cream in a double boiler over a medium heat.
  4. Put all the powders in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.
  5. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  6. Churning

    Turn on your gelato maker so it begins the freezing process.
  7. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  8. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  9. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Infusing

    Put the coffee beans in a food processor with the milk and cream and blitz until the beans are broken into small chunks. Transfer to an airtight container and place in the fridge overnight to allow the flavours to infuse.
  2. Strain the milk, cream and smashed coffee bean mixture into a bowl, leaving some of the very small pieces of coffee bean in for effect, but not too many — you don’t want to bite into large pieces of coffee bean. If preferred, strain the beans out completely.
  3. Mixing

    Put the coffee-infused milk and cream in a pasteuriser and select high pasteurisation.
  4. Put all the powders in a bowl and dry mix. When the milk and cream hit 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  5. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  6. Churning

    Measure an appropriate amount of mix into a measuring jug and place in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  7. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  8. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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