In a saucepan, combine the whole milk, heavy cream, and sugar over medium heat. Stir until the sugar is dissolved and the mixture is hot, but not boiling.

Add Egg Yolks

In a bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to temper the egg yolks. Then slowly whisk the tempered yolks back into the saucepan.

Cook the Mixture

Cook the mixture over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes).

Add Flavoring

Remove from heat, stir in the vanilla extract, candied bergamot peel, and bergamot essential oil. Let cool, then refrigerate until chilled.

Churn the Gelato

Once chilled, churn in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.

Espresso Cookie Preparation

Preheat the Oven

Preheat the oven to 350°F (175°C).

Combine Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.

Cream the Butter and Sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.

Combine and Bake

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes.

Cool the Cookies

Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.