A classic coffee gelato with a double hit of flavour from instant coffee and a shot of espresso ristretto.

Ingredients

• Milk: 275 g
• Sugar: 90 g
• Egg yolks: 30 g
• Instant coffee powder: 5 g
• Espresso ristretto: 1 small cup

Method

1. Bring the milk to the boil.
2. Mix the egg yolks with the sugar and stir into the boiled milk.
3. Add the instant coffee powder and the espresso, then mix.
4. Cool the mixture in a bain-marie.
5. Freeze it in the Freeze&Go.

Bring it to your business in New Zealand

Freeze&Go is part of the Carpigiani range available through Majors Group. See our gelato machines and Carpigiani range for options. To go further with gelato bases and flavourings, see Rubicone and our ingredients range.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.