I've never made gelato, but I wanted to use my ice cream maker recently without having to buy more eggs. I looked through my cookbooks (again hope that I will actually use my cookbooks!) and found a Cappuccino Gelato recipe in the Gourmet cookbook that basically only required milk, sugar and instant espresso. I have a big can of instant espresso (though I have to admit, I am not actually use if its "instant" but it seems close enough — Cafe Bustelo) in my fridge from my wave of making the Neiman Marcus chocolate chip cookies a few months ago. Needless to say, I've only used a fraction of the espresso, so any chance I get to use it up, I definitely take it. So away I went!
I have to admit that I found the cappuchino gelato to be a bit strong for me to eat a normal serving size on its own, but it was a great accompaniment to a number of other baked goods, including Mark Bittman's chocolate souffle. Others though seemed to not have the same reaction of the flavor being too strong, and so the gelato was quickly eaten up within a few days of me making it! Definitely recommend looking up this recipe for any coffee fans!
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