Espresso Gelato Affogato Recipe

Time6h

Serves6

Vanilla bean gelato topped w/ hot espresso

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Ingredients

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1
Infuse the milk and cream
In a medium saucepan, combine the whole milk, heavy cream, and a pinch of salt. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let steep for 30 minutes to infuse the flavor.
2
Prepare the egg mixture
In a separate bowl, whisk the egg yolks and granulated sugar until the mixture is pale and thick, about 2–3 minutes.
3
Temper the eggs
Slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Gradually add the rest of the milk mixture, continuing to whisk.
4
Cook the custard
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil.
5
Chill the custard
Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Cover and chill in the refrigerator for at least 4 hours or overnight.
6
Churn the gelato
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 2 hours until firm.

7
Scoop the gelato
Place two scoops of vanilla bean gelato into a chilled serving glass or bowl.
8
Brew the espresso
Brew a fresh shot (1.5 oz) of espresso using an espresso machine or moka pot. Ensure it is hot and freshly made for best flavor.
9
Pour and serve
Immediately pour the hot espresso over the gelato and serve right away. Optionally, garnish with chocolate shavings or serve with a biscotti on the side.