Get your next coffee fix while cooling down with my creamy and delicious Coffee Gelato recipe — easily whipped up in a machine!
Place a large mixing bowl with a sieve over it near the stove.
Combine the milk and cream in a medium saucepan over medium heat until simmering.
Whisk the eggs and the sugar together in a medium mixing bowl.
When the milk is simmering, pour one ladleful at a time into the eggs, whisking constantly.
Return the milk mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
Immediately pour the mixture through the sieve into the bowl, discarding any solids.
Stir the coffee granules and vanilla extract into the warm custard until fully combined. Taste and add more coffee or extract if needed. Then cover and refrigerate until thoroughly chilled, at least 2 hours.
Churn according to the directions for your ice cream maker. Transfer to an airtight container and freeze for at least 4 hours before serving.
Scoop and enjoy! Store in the freezer for up to 1 week.