A deliciously creamy Cuban Coffee flavoured Ice Cream, with Kahlúa® infused Chocolate Sauce.
This Gelato is so smooth and delectably more-ish that you may want to keep it all to yourself! However, if you’re in the mood for sharing, we highly suggest serving this dessert after dinner with a freshly brewed cup of Cuban Coffee.
Makes 8 single servings. (however this ice cream is so delicious you might need to make a double batch)
Ingredients:
Cuban Coffee Gelato
• 2 cups Full Cream
• 3/4 cup White Sugar
• 2 cups strong Cuban Coffee from
Coffee Capsules Direct
• 1/2 teaspoon Vanilla Extract
Chocolate Sauce
• 1/2 cup unsweetened Cocoa Powder
• 1 cup white Sugar
• 2 cups Full Cream
• 1 teaspoon Corn-starch
• 1 tablespoon Butter
• 1 tablespoon Kahlúa® Liqueur
(For a non-alcohol option – Swop the Kahlua for 2 tablespoons of strong Cuban Coffee)
Method:
Cuban Coffee
1. Add 2-4 teaspoons of sugar to your espresso cup; depending on your taste.
2. Pour a short shot of espresso with the
El Greeyo capsule in there and stir really well so it becomes a brown paste.
3. Since Cuban Coffee is quite strong, use an additional coffee capsule to pour a long shot in and stir until the sugar completely dissolves.
4. Repeat this process to prepare your second cup of Cuban Coffee.
Cuban Coffee Gelato
1. Pre-freeze your ice cream maker bowl over night.
2. Place the cream and sugar in a sauce pan and bring it to boiling point.
3. Remove from heat and stir in the coffee and vanilla using a spatula.
4. Cool mixture to room temperature before refrigerating for 1 hour.
5.Pour into ice cream maker and freeze.
Chocolate Sauce
1. Set stove top to medium heat.
2. Place the Cocoa Powder, Sugar, Cream and Corn-starch into a saucepan.
3. Stir constantly until the mixture is smooth and thick.
4. Remove the pan from heat and stir in the butter and Kahlúa® or Coffee Alternative.
Serve warm over Cuban Coffee Ice Cream.
Feel free to browse through a selection of coffee flavours, blends and roasts here at
Coffee Capsules Direct.
Click here for the original recipe.
