I love coffee. I drink like a gallon of it every day. At work, I walk around the office with a giant thermos of it glued to my hand. I refill it often.
But for some reason on the weekends, I can never get through a whole pot. There’s always a cup left over, and I usually keep it in the refrigerator in my favorite mug, just in case I’ll need it later in the day. I almost never do.
I also still love my ice cream maker, so when faced with that extra cup this morning, I knew exactly how to proceed.
I like my coffee black and strong, and I never take it with sugar, so that’s how I tried to make this gelato. If you like your coffee or your coffee ice cream sweet, you might want to add an extra quarter or half a cup of sugar. And of course, some chocolate and cinnamon will never hurt anyone in these types of situations.
Ingredients (makes about three cups of gelato):
- 1 cup of cream
- 1 and 1/2 cup of cold or room temperature coffee
- 1/2 cup of sugar (or more, depending on your taste)
- 1 tablespoon of cinnamon
- 1 teaspoon of coffee grounds
- 1/2 cup of semisweet chocolate chips or pieces
Make the gelato:
Mix all of the ingredients except for the chocolate in a bowl. Whisk so that the cinnamon and coffee grounds start to dissolve.
Assemble and turn on your ice cream maker. Pour the liquid into the ice cream maker and let churn for about fifteen minutes. I used setting one on my Kitchenaid mixer.
A minute or two before your ice cream is finished, put the chocolate into a small bowl. Microwave for thirty seconds, and then stir. Repeat this process two more times until the chocolate is melted.
Turn off the ice cream maker, and spoon the ice cream into a container. Drizzle the melted chocolate into the ice cream and stir to combine.
(I actually poured the chocolate into the ice cream while it was still in the bowl attachment, and the chocolate froze too quickly. The chocolate didn’t come out very swirly, but it was still delicious.)
Freeze the ice cream at least two to three hours before eating.