Description
Delicious Pumpkin Spice Affogato recipe combining creamy gelato with rich espresso. Perfect for fall!
Ingredients
Scale
- ½ cup (120 ml) pumpkin puree, 100% pure pumpkin (not pumpkin pie filling)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- Pinch kosher salt
- ½ teaspoon vanilla extract, pure
- 1 cup (200 g) white sugar, divided
- 4 large egg yolks
- 3 tablespoons ground cinnamon
- 2 teaspoons dried ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- Additional 2 teaspoons Pumpkin Pie Spice Blend for gelato flavor reinforcement
Instructions
- Step 1: In the first bowl, combine ½ cup pumpkin puree, 1 cup whole milk, 1 cup heavy cream, a pinch of kosher salt, ½ teaspoon pure vanilla extract, 3 tablespoons ground cinnamon, 2 teaspoons dried ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground allspice, and ⅓ cup (about 67 g) of the white sugar. Whisk this mixture until smooth and the sugar is nearly dissolved with no lumps present.
- Step 2: In a second bowl, whisk together the 4 large egg yolks and the remaining ⅔ cup (about 133 g) sugar until the mixture lightens in color to pale yellow and becomes smooth and creamy.
- Step 3: Slowly pour the milk and pumpkin mixture into the egg yolk mixture while stirring continuously. This will create a custard base. Continuous stirring prevents the egg yolks from cooking too quickly and becoming grainy.
- Step 4: Place the combined custard mixture in the refrigerator and chill for at least 30 minutes. Chilling improves flavor melding and helps achieve creamy gelato texture.
- Step 5: Pour the chilled mixture into your ice cream or gelato machine. Churn according to your machine’s instructions for about 20-30 minutes, or until the mixture thickens to a soft-serve consistency.
- Step 6: Transfer the churned gelato to a freezer-safe airtight container. Smooth the surface, seal tightly, and freeze overnight for best flavor and texture. Storing airtight prevents freezer burn.
- Step 7: Just before serving, brew one shot of fresh hot espresso using your preferred espresso maker. Ensure the espresso is freshly brewed for optimal flavor and temperature.
- Step 8: Place one scoop of the pumpkin spice gelato in a heat-proof mug. Immediately pour the fresh hot espresso over the gelato. The warm espresso will soften the gelato slightly, creating a harmonious blend of flavors. Serve promptly.
Notes
- Room Temperature: Store gelato in an airtight container at room temperature for up to 1 day; avoid heat or direct sunlight to maintain texture.
- Refrigeration: Refrigerate gelato in an airtight container for up to 3 days; thaw slightly before serving.
- Freezing: Freeze gelato in a freezer-safe airtight container for up to 2 months. Thaw at room temperature for 10–15 minutes before serving.
- If the gelato mixture appears grainy after whisking, whisk continuously for 5 minutes to dissolve sugar fully and smooth the texture.
- Ensure your ice cream maker’s bowl is fully frozen before churning; if thickening takes longer than 20 minutes, this may be the cause.
- If gelato is too soft after freezing overnight, stir in 1 tablespoon powdered sugar and refreeze to improve firmness.
- Brew espresso immediately before serving to ensure it is hot enough to melt the gelato properly.
- Protect gelato from air exposure by sealing airtight to avoid ice crystals and maintain a creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg