Ricotta, coffee & honey [gelato] from Gelupo Gelato: A Delectable Palette of Ice Cream Recipes (page 90) by Jacob Kenedy

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Notes about this recipe

  • Eat Your Books

    Can substitute honey for glucose syrup, and arrowroot or cornflour for locust bean gum powder.

  • Clog on April 11, 2026

    This is not what I think of as a coffee ice cream. I call it an off-white ice cream (think off-white shades of paint) and it is absolutely delicious. Depending how finely you grind the coffee it has lovely specs of coffee in it and the subtle flavour of the honey works so well for us.

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