In the summer months, dessert is just better cold! Follow this super simple recipe to learn how to make your own creamy and dairy-free gelato below! Don’t forget to use your favorite Sasquatch Coffee Roast to make it the best.
Active Time: 10 minutes Total Time: 1 hour (includes freezing) Serves: 4
- 6 large egg yolks
- 1¼ cups very strong brewed coffee or espresso
- ½ cup sugar
- 1 tablespoon honey
1. In a bowl, use a fork to lightly beat egg yolks.
2. Bring coffee, sugar and honey to a boil in a small pan, then pour hot mixture into yolks, whisking constantly to incorporate. Cover and let cool to room temperature. (Eggs won’t be fully cooked. If salmonella is a concern, you may wish to use pasteurized eggs.)
3. Pour gelato base into ice cream maker and process, according to manufacturer’s instructions, until frozen. Serve in espresso cups.
SRC: Read the whole article with the recipe at www.wsj.com/articles/recipe-the-creamiest-dairy-free-gelato-ever-1439487141