Teeccino Vanilla Nut Gelato

Category: Desserts
Difficulty: Moderate
Servings: 10 scoops

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After a Las Vegas chef made the bold (and wise) decision to create a Teeccino infused ice cream, his creation was revealed in a New York Times Magazine article, which later became the inspiration behind this irresistible Teeccino gelato recipe. This recipe was created by our very own Michael Palmer, a Santa Barbara gelato specialist, who graciously published it in a feature article in the Santa Barbara News Press. Vanilla Nut makes an excellent companion for this gelato but any Teeccino flavor is equally diverting, rivaling any other natural ice cream and gelato brand out there.

Ingredients

½ cup [Teeccino Vanilla Nut Chicory Herbal Coffee] (or certified gluten-free Teeccino Dandelion Vanilla Nut)
2 cups whole milk
5 large egg yolks
¾ cup sugar
1 cup heavy cream

Teeccino Vanilla Nut Herbal Coffee

Enjoy creamy vanilla and golden roasted almonds against dark roasted chicory roots and carob. Teeccino Vanilla Nut is one of our Mediteranean blends, which are lightly sweetened with dates and figs. Roasted chicory and carob give Teeccino the rich, bold flavor of coffee with the health benefits of herbs.

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Instructions

Prep Time: 15 Minutes , Cook Time: 20 Minutes , Calories per serving: 270

Heat Teeccino grounds in 2 cups of whole milk along with ½ cup of sugar until dissolved and just before boiling.
Steep for up to 15 minutes then strain the mixture through a fine sieve. Set aside.
Combine the egg yolks with the remaining ¼ cup of sugar and beat with an electric mixer, until thick and light yellow (about 3-5 minutes).
Very slowly pour the warm milk mixture into the egg yolks, being careful to not turn the gelato base into scrambled eggs!
Return the gelato base to the stove; add the heavy cream and cook, stirring constantly, over medium-low heat (do not boil), until the mixture has thickened enough to coat the back of a spoon.
Once thickened, pass the gelato base through a fine mesh sieve into a bowl set into an ice bath.
Cool completely, stirring occasionally.
Chill gelato base for 2 hours (or expedite in the freezer for 30 minutes) before churning in an ice cream maker for 15-20 minutes, or until the mixture has reached a very thick milkshake consistency.
Transfer the gelato to an airtight container and store in the freezer for upto 2 weeks. Take the gelato out of the freezer 15 minutes before you enjoy.