- Gelato can be prepared 3 days ahead. Keep frozen.
- One of the many great things about gelato is that it’s often made with milk (as is the case with this recipe), not cream. If you are making this for anyone wih a lactose intolerance, you can use Lactaid milk (not an option if it were made with cream).
- If you don’t have espresso powder or prefer a decaffeinated version, you can use 2 tablespoons of decaffeinated instant coffee.
- Prepare the custard a day or two before you want to mix it, so it’s definitely cool when you mix it.
- Put the container that you are going to use to store the gelato after it's made in the freezer ahead of time so that it's cold when you add the finished gelato (prevents it from melting) - suggestion from a reader.
- When it’s cold out, I run the ice cream maker outside to keep it colder (and it’s quieter in the house).