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Cappuccino Gelato

Cappuccino Gelato

Prep: 12 minutes; Cook: 10 minutes; other: 8 hours and 30 minutes

Coffee-flavored Italian ice cream is a treat for the taste buds. One spoonful of this soft-serve treat is all it takes to show you why it's a favorite in Southern Italy.

Oxmoor House JUNE 2006

  • Yield: 8 servings (serving size: 1/2 cup)


  • 2 1/2 tablespoons cornstarch
  • 2 tablespoons instant espresso granules or 4 tablespoons instant coffee
  • 2 1/2 cups 2% reduced-fat milk
  • 2 large egg yolks, lightly beaten
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 3/4 cup fat-free half-and-half
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon salt


1. Combine cornstarch and espresso granules in a large saucepan; gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually whisk about one-fourth of hot coffee mixture into egg yolks, and add to remaining hot coffee mixture, whisking constantly. Cook over medium-low heat 2 minutes or until a thermometer reaches 160°, stirring constantly. Remove from heat.

2. Pour coffee mixture into a bowl; stir in sweetened condensed milk and remaining ingredients. Cover and chill 8 hours or overnight.

3. Pour mixture into the freezer can of 4-quart ice-cream freezer, and freeze according to manufacturer's instructions.

Gelato (jeh-LAH-toh) is the Italian word for "ice cream."

Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 2.9g
  • Saturated fat: 1.5g
  • Protein: 7.7g
  • Carbohydrate: 39.1g
  • Cholesterol: 64mg
  • Iron: 0.2mg
  • Sodium: 161mg
  • Calcium: 248mg

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Cappuccino Gelato Recipe