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Ingredients
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Vanilla Gelato
Espresso & Assembly
Method
Vanilla Gelato
Warm the dairy
In a medium saucepan, combine 1.5 cups whole milk and 1 cup heavy cream. Warm over medium heat until steam begins to rise and small bubbles form at the edge (do not boil). Remove from heat.
Whisk egg yolks and sugar
While the milk warms, whisk 4 egg yolks with 0.75 cup granulated sugar in a heatproof bowl until the mixture thickens slightly and turns pale (about 1–2 minutes).
Cook the custard
Return the saucepan to low-medium heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil.
Strain and flavor
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 2 tsp pure vanilla extract and a pinch of fine sea salt. Cool to room temperature, stirring occasionally.
Chill
Cover the bowl tightly and refrigerate until fully chilled, at least 4 hours or preferably overnight. Chilling improves texture and flavor.
Churn
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve gelato consistency (usually 20–30 minutes).
Harden
Transfer the churned gelato to a shallow, airtight container, press a piece of parchment directly on the surface to prevent ice crystals, and freeze for 2–4 hours to firm to scoopable gelato.
Espresso & Assembly
Brew espresso
Brew 2 shots of fresh espresso just before serving so it is hot. If you don't have an espresso machine, use 1/2 cup very strong brewed coffee.
Portion gelato
Place 2 generous scoops (about 3/4 cup total) of the chilled vanilla gelato into individual serving glasses or small bowls.
Assemble affogato
Pour one hot espresso shot over each serving of gelato. The hot espresso will melt the gelato slightly, creating a creamy coffee-custard mix.
Garnish and serve
If desired, sprinkle 1 tsp dark chocolate shavings over each affogato. Serve immediately while the espresso is hot and gelato is still firm enough to hold some texture.