Caffe’ Leccese (Caffe’ Mandorla) Gelato
October 13, 2016 • Desserts,
When I was in Puglia in September it was quite hot, and so I did what the Italians in that region do, I ordered up a Caffè Mandorla in Ghiaccio, which is simply a shot of espresso served over ice with an equal amount of what they call almond milk but we would call a thick almond syrup. The drink is also simply known as Caffè Leccese after the town of Lecce that anchors the southern part of Puglia known as the Salento.While the drink was cooling and refreshing in that way, I found it entirely too sweet to drink as my morning or afternoon fix, and instead found myself musing about what a great gelato flavor this would be. I’ve been home a month now, and the temperatures have cooled both here and in Puglia, but this gelato instantly reminds me of a hot summer day in southern Italy.
- 2 cups milk
- 3 tablespoons instant coffee (regular or decaf as desired)
- 4 egg yolks
- ½ cup sugar
- 2 teaspoons almond extract
- 2 cups heavy cream
- Whisk together the milk, coffee, egg yolks, and sugar in the top of a double boiler over simmering water until slightly thickened, about 10 minutes. Remove from the heat and stir in the extract and cream, and then refrigerate until completely cooled.
- Process the mixture in an ice cream machine according to the manufacturer's directions, and then freeze until firm in the freezer.
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