Coffee Gelato and Chocolate-Dipped Waffle Cones
Total 4 hours (includes freezing time)
Active 50 mins
Makes 1 quart gelato and 6 cones
TIP: Store any leftover gelato in an airtight container in the freezer for up to 30 days.
Store any leftover cones in an airtight zip bag at room temperature for up to 5 days.
Special Equipment
a waffle cone maker, a cone shaper
Special Equipment
a waffle cone maker, a cone shaper
Ingredients
Gelato
Waffle Cones
Directions
- To make the gelato: Add 1 cup of the milk to a large microwave-safe bowl and microwave until warm, about 2 minutes. Add the sugar and espresso powder and stir to dissolve completely. Add the remaining 1/2 cup milk and the heavy cream and stir together.
- Pour the mixture into an ice cream machine or attachment and turn on according to the manufacturer's instructions.
- When the ice cream process is complete, transfer to a container with a lid and place in the freezer to set up for at least 3 hours before serving.
- To make the waffle cones: In a medium bowl, combine the egg white, sugar, milk, vanilla extract, and salt and whisk together. Stir in the flour and melted butter and whisk until fully incorporated and the batter is smooth.
- Lightly spray a waffle cone maker with nonstick spray, then scoop in about 3 tablespoons of batter and let cook until golden brown or the ready light comes on.
- Using a spatula, carefully lift the disc off the griddle and quickly roll from the bottom of the cone shaper to shape the waffle cone. Leave the shaper in the cone until it is cooled enough to hold its shape, then remove the shaper.
- Once cooled, the waffle cones can be dipped in melted chocolate wafers as a fun addition.
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