Sous Vide Chocolate Chip Coffee Gelato

The Anova Sous Vide Precision cooker eliminates the stove-top step of homemade gelato prep, ensuring the mixture is perfectly smooth and the eggs don’t curdle. Please note: you’ll still need to churn the cream in an ice cream maker, according to the manufacturer’s instructions.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:00

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 2 1/3 cups whole milk
• 2/3 cup heavy cream
• 1/2 cup granualted sugar
• 6 large egg yolks
• 2 tablespoons instant espresso
• Pinch of kosher salt
• 1 cup semisweet chocolate chips

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Place milk, cream, sugar, egg yolks, espresso, and salt in a blender and puree until smooth and frothy, about 30 seconds.
3. Transfer to a zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 1 hour. Agitate the bag several times throughout the cooking process to prevent clumps from forming.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool. After the mixture has cooled, stir in the chocolate chips.
2. Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.