Marie Asselin

Cómo hacer helado: consejos y recetas para preparar el delicioso postre helado italiano

<p>So clever! I love this. Did you find the espresso flavor carried through strongly enough? I'm wondering whether steeping the milk with ground beans (instead of whole) would create a stronger flavored gelato--or maybe you'd be able to use less beans to get the same flavor. Your gelato looks so creamy and perfect! I will try this for sure.</p>

i have used ground espresso beans to make ice cream in the past.  unless you have a super fine strainer you will get bits of coffee grounds.  i did not like that so i use the whole bean method instead.  if you use ground coffee, my ice cream recipe calls for 1/4 cup finely ground, steeped in milk mixture for 10 minutes.

<p>i adapted the Sicilian gelato base to create my favorite flavor -- espresso.&nbsp; i steeped 1 cup of dark roasted whole beans in the warm milk/cream base for one hour.&nbsp; After straining i followed the rest of the recipe.</p>


my first gelato -- espresso flavored

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