Coffee & Tea Gelato

Coffee and tea gelato showcase extraction technique. Proper infusion creates intense flavor without bitterness.

Espresso Gelato

Bold coffee flavor using fresh espresso.

Ingredients

Component	1x	2x
Coffee
Fresh espresso, cooled	60g (2 shots)	120g (4 shots)
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	150g (⅔ c)	300g (1⅓ c)
Granulated sugar	120g	240g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Vanilla extract	3g	6g

Yield: ~900ml (1x)

Method

Pull espresso: Brew fresh, let cool to room temp. Do not refrigerate (causes oxidation).
Make base: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
Combine: Once the strained base is below 40°C, whisk in the cooled espresso and vanilla.
Age: Chill overnight.
Churn: Process to -6°C / 21°F. Transfer and harden.

Cold Brew Gelato

Smoother, less acidic than espresso method.

Ingredients

Component	1x	2x
Cold Brew
Coarse ground coffee	45g	90g
Heavy cream (for steeping)	240g (1 c)	480g (2 c)
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

Cold-steep cream: Combine coarse coffee and cream in jar. Refrigerate 12–18 hrs.
Strain gently: Line strainer with cheesecloth. Pour cream through slowly—don’t press (extracts bitterness). Reserve ~200g infused cream.
Make base: Combine the milk, infused cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
Strain and age: Chill overnight.
Churn: Process to -6°C.

Matcha Gelato

Ceremonial-grade matcha creates the best color and flavor.

Ingredients

Component	1x	2x
Matcha
Ceremonial-grade matcha	12g	24g
Hot water (70°C)	30g (2 T)	60g (¼ c)
Base
Whole milk	360g (1½ c)	720g (3 c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	120g	240g
Egg yolks	80g (4)	160g (8)
Corn syrup	30g	60g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

Bloom matcha: Sift matcha into bowl. Add hot water (70°C—not boiling). Whisk vigorously with chasen or small whisk until smooth paste, no lumps.
Make base: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
Combine: While the base is still warm, whisk in the matcha paste until completely incorporated.
Age: Chill overnight. Color deepens.
Churn: Process to -6°C.

Hojicha Gelato

Roasted green tea with caramel, nutty notes.

Ingredients

Component	1x	2x
Tea
Hojicha leaves	20g	40g
Base
Whole milk	380g (1½ c + 2T)	760g (3¼ c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	115g	230g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

Infuse: Combine milk, cream, and hojicha in saucepan. Heat to 75°C. Remove from heat, cover, steep 20 min.
Strain: Press tea leaves to extract maximum flavor.
Make base: Combine the infused milk and cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
Age and churn: Chill overnight. Churn to -6°C.

Earl Grey Gelato

Bergamot-forward tea gelato.

Ingredients

Component	1x	2x
Tea
Earl Grey loose tea	18g	36g
Base
Whole milk	360g (1½ c)	720g (3 c)
Heavy cream	150g (⅔ c)	300g (1⅓ c)
Granulated sugar	120g	240g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

Infuse: Combine milk, cream, and Earl Grey in saucepan. Heat to 75°C. Remove from heat, cover, steep 15 min only (longer = tannic).
Strain: Press tea gently.
Make base: Combine the infused milk and cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
Age and churn: Chill overnight. Churn to -6°C.

Chai Gelato

Warming spiced tea gelato.

Ingredients

Component	1x	2x
Chai Spices
Black tea (Assam)	12g	24g
Cinnamon stick	1	2
Green cardamom pods, crushed	6	12
Whole cloves	4	8
Black peppercorns	6	12
Fresh ginger, sliced	15g	30g
Base
Whole milk	360g (1½ c)	720g (3 c)
Heavy cream	140g (generous ½ c)	280g (generous 1 c)
Granulated sugar	115g	230g
Egg yolks	80g (4)	160g (8)
Corn syrup	30g	60g
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

Toast spices: Lightly toast cinnamon, cardamom, cloves, and peppercorns in dry pan until fragrant, 1–2 min.
Infuse: Combine milk, cream, toasted spices, ginger, and tea in saucepan. Heat to 75°C. Remove from heat, cover, steep 30 min.
Strain: Through fine mesh, pressing to extract flavor.
Make base: Combine the infused milk and cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
Age and churn: Chill overnight. Churn to -6°C.

Vietnamese Coffee Gelato

Sweet, rich, with condensed milk character.

Ingredients

Component	1x	2x
Coffee
Vietnamese coffee (Café du Monde style), coarse	40g	80g
Heavy cream (for steeping)	200g (generous ¾ c)	400g (1⅔ c)
Base
Sweetened condensed milk	150g	300g
Whole milk	250g (1 c)	500g (2 c)
Egg yolks	80g (4)	160g (8)
Fine sea salt	2g	4g

Yield: ~900ml (1x)

Method

Cold-steep: Combine coffee and cream. Refrigerate 12–18 hrs. Strain gently.
Make base: Combine the whole milk, infused cream, condensed milk, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
Age and churn: Chill overnight. Churn to -6°C.