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Homemade Espresso Gelato

Ingredients
- 4 tsps. Medaglia D'Oro® Instant Espresso Coffee
- 1/2 cup strong brewed Medaglia D'Oro Italian Roast Espresso Coffee
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 tsp. vanilla extract
- 1/4 to 1/2 tsps. ground cinnamon
- 2 cups heavy cream

Directions
  1. COMBINE instant coffee and brewed coffee in large bowl, stirring until instant coffee is dissolved. Stir in sweetened condensed milk, vanilla and cinnamon.
  2. BEAT cream in large bowl with electric mixer on medium-high speed until stiff peaks form. Fold whipped cream into coffee mixture until completely blended.
  3. SPOON into 9 x 5-inch baking pan or other 2-quart freezer-safe container. Cover and freeze 4 hours or until firm.
Recipe Photo
General Information
Makes 8 to 10 servings
Preparation Time