Gelato di Cappuccino

Cappuccino Ice Cream

Preparation info

  • Difficulty


  • About



Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

For most Italians cappuccino is breakfast: Its strong, dark taste lingers, pacifying the palate until the long midday pause for lunch. After many trials, this was the only recipe that gave an ice cream with an equally gripping, persistent flavor. It is particularly enjoyable served with the cream ice cream. The amount of sugar is moderate in proportion to the coffee. It suits my taste, but if you find it too austere, increase the sugar gradually until it is just sweet enough for you, without letting it become cloying.


  • cups milk
  • ½ cup espresso, regular grind
  • 2 small egg yolks
  • ¼ cup granulated sugar


  1. Put the milk and coffee grounds in a saucepan and turn on the heat to medium.
  2. When the milk comes to a boil, let it bubble for 5 minutes, stirring steadily.
  3. Line a strainer with 4 layers of cheesecloth and set it over a bowl. Pour the milk and coffee solution into the strainer. It will drip very slowly, separating the liquid from the grounds. When the rate at which it drips becomes very intermittent, help the liquid through the cheesecloth by stirring it with a spoon. At the end, pick up the ends of the cloth and twist, applying gentle pressure, to force through as much of the remaining liquid as possible.
  4. Beat the 2 egg yolks together with the sugar until they form pale, foamy ribbons.
  5. Pour the milk and coffee solution into the beaten egg yolks in a slow, thin stream, beating constantly with a whisk or fork. If at the end you see a deposit of grounds, stop pouring.
  6. Set aside to cool completely, then freeze in an ice cream machine, following the manufacturer’s instructions.