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Ingredients
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Gelato
Espresso Shot
Assembly
Method
Gelato
- 1
Prepare the vanilla base
In a saucepan, combine whole milk and heavy cream. If using a vanilla bean, split it and scrape the seeds into the mixture, then add the pod. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 10 minutes. If using vanilla extract, add it later.
- 2
Mix egg yolks and sugar
In a mixing bowl, whisk the egg yolks with the sugar until pale and thick. Slowly pour the warm milk mixture into the yolks while whisking constantly to temper the eggs.
- 3
Cook the custard
Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 170°F/77°C). Do not boil.
- 4
Chill and churn
Remove the vanilla pod if used. If using vanilla extract, stir it in now. Cool the custard completely in the refrigerator (at least 4 hours or overnight). Once chilled, churn in an ice cream maker according to manufacturer’s instructions. Freeze until firm.
Espresso Shot
- 5
Brew the espresso
Grind espresso beans if needed, and use an espresso machine or stovetop moka pot to brew a strong 2 oz shot of espresso.
Assembly
- 6
Assemble the affogato
Place one scoop of vanilla gelato in a small serving cup or bowl. Pour one hot shot of espresso directly over the gelato. Serve immediately with a spoon.
