A novel way to use xylitol, and proof that you can use it in nearly every recipe. This is a true gelato — a cooked egg-yolk custard with espresso and a splash of coffee liqueur, frozen without churning.
Ingredients
- 5 egg yolks
- ¾ cup Naturally Sweet Xylitol
- 2 cups milk
- ½ cup freshly made espresso
- 1 tablespoon Tia Maria or coffee liqueur
Method
- Whisk the egg yolks and half the xylitol in a bowl until you have a pale, creamy mixture.
- Pour the milk and coffee into a saucepan, add the remaining xylitol and bring to the boil.
- Add to the egg mixture and whisk together.
- Pour back into the saucepan and cook over low heat, taking care that it does not boil.
- Stir constantly until the mixture is thick enough to coat the back of a wooden spoon.
- Strain the mixture into a bowl and cool over ice before adding the Tia Maria.
- Pour into a freezer-proof container, cover and freeze.
Sweetener notes
Xylitol is the right choice for frozen desserts because it does not recrystallise in the freezer the way erythritol does. If you want to substitute, use about ¾ cup of monk fruit blend (a 1:1 sugar replacement), or about 2½ tablespoons of our stevia blend, which is five times sweeter than sugar.
Xylitol and dogs. Xylitol is severely toxic to dogs even in small amounts. Keep it stored out of reach.
Prefer a creamier, no-churn coffee version? Try our no churn coffee ice cream. Our conversion chart has the exact ratios for every sweetener we sell.
