October 9, 2024

Cool and creamy desserts are always in season. Moreover, when you have company and you need a quick and easy dessert, you’re likely to grab a pint (or two) during your grocery run.

Fancy dessert does not have to be difficult to prepare, especially if you have a handy electric ice cream machine. There are plenty of easy egg-free ice cream recipes on this site, and one recipe for Strawberry Balsamic Gelato. The latter is getting kinda lonely, so let’s remedy that with Coffee Cashew Gelato.

Both ice cream and gelato are satisfying when you get the jones for creamy and cold. Gelati, like my ice creams, are usually free of eggs and feature more milk than cream. Furthermore, the home cook can take advantage of the stabilizing power of cornstarch since the churning process will not differ.

In case you feel jittery just looking at the title, know that decaffeinated ground coffee, which I used, is just as tasty. The sweetness of the gelato is offset by the salty bits of chopped roasted cashews. Storage overnight yields a more firm texture, but if you like soft serve, dish this out right after churning.

Perhaps you’re wondering how long this sweet treat lasts in your freezer. Your guess is as good as mine, since my guests and I devoured it with enthusiasm.

Coffee Cashew Gelato

recipe by Michele Humlan, The Good Eats Company

makes about one quart

ingredients

1 ¼ cup cane sugar
2 level tablespoons cornstarch
2 cups whole milk
1 ½ cup heavy cream
3 tablespoons ground coffee, regular or decaf
1 teaspoon pure vanilla
1 cup chopped roasted salted cashews

directions

1. Whisk together sugar and cornstarch in heavy 2 quart saucepan.
2. Gradually whisk in milk and cream.
3. Over medium heat, stir constantly with heat proof spatula until slightly thickened; there will be a little resistance and gentle bubbling.
4. Simmer one minute more to cook the cornstarch thoroughly.
5. Off heat, add the coffee and stir well.
6. Steep for one hour, then strain the mixture into a glass or stainless steel container.
7. Add vanilla and chill at least 6 hours or overnight.
8. With electric ice cream machine running, add the gelato mixture and allow to turn until thickens, about 20 minutes.
9. Add the cashews in tablespoons until all are incorporated.
10. Transfer gelato to freezer safe container.
11. Serve immediately if you like a very soft serve and freeze overnight for best firm texture.