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Recipe for :

Coffee Gelato

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


5 large egg yolks
1 cup sugar
1 1/2 cups whole milk
1 tablespoon instant espresso powder dissolved in 1/2
cup hot water


  • Whisk yolks and sugar in large bowl to blend.
  • Bring milk to boil in heavy medium saucepan.
  • Gradually whisk hot milk into egg mixture; then whisk in espresso mixture.
  • Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
  • Refrigerate until cold, about 3 hours.
  • Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen).

Without Ice Cream Maker :

  • If you do not have an ice cream maker, pour the cold mixture into a freezer container, close the lid tightly and place in the freezer until set, about 3 hours.
  • Remove from the container and chop roughly into 7 cm / 3 in pieces. Place in the bowl of a food processor and process until smooth (or use a fork).
  • Return to the freezer and freeze again until firm.
  • Repeat the freezing-chopping process 2 or 3 times, until a smooth consistency is reached.

Serves 6

Martin James