Pumpkin spice gelato affogato is a fun dessert take on a coffee shop favorite! Easy, no-cream homemade pumpkin spice gelato is covered in freshly brewed espresso for an affogato inspired by a Starbucks pumpkin spice latte.
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Homemade Pumpkin Spice Gelato Affogato

Pumpkin spice gelato affogato is a fun dessert take on a coffee shop favorite! Easy, no-cream homemade pumpkin spice gelato is covered in freshly brewed espresso for an affogato inspired by a pumpkin spice latte.
Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 161kcal
Author Alyssa

Ingredients

  • 2 cups whole milk
  • 3/4 cup brown sugar divided
  • 3 egg yolks
  • 3/4 cup pumpkin puree
  • Pinch of salt
  • 1 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon or to taste
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • Pinch of ground cloves
  • Brewed espresso for serving

Instructions

  • Combine milk and 1/2 cup of the brown sugar in a saucepan. Heat over medium-low heat until just barely boiling.
  • Meanwhile, whisk together egg yolks, the remaining 1/4 cup of brown sugar, pumpkin puree, and pinch of salt in a large bowl (you can also use a hand mixer). Mix until it looks light and creamy.
  • When milk is barely boiling, slowly pour the milk/sugar mixture into the egg mixture, about 1/2 cup at a time, until all incorporated. Whisk continuously until all combined.
  • Once everything is combined, pour the whole mixture back into saucepan and stir continuously over low heat until mixture reaches the thickness where it sticks to back of a wooden spoon. Remove from heat and stir in vanilla extract, cinnamon, nutmeg, ginger, and cloves.
  • Next prepare an ice bath to quickly chill the mixture: Pour ice cream mixture into a large plastic bag or two, seal, then set in a large bowl filled with ice water. Let mixture cool for 45-50 minutes or until chilled, taking care to add additional ice to ensure the water stays cold.
  • Once chilled thoroughly, pour into your ice cream maker and prepare according to your ice cream maker's instructions. For me, this part took about 20 minutes.
  • The gelato is soft but ready to be eaten at this time, or can be frozen for a little while afterward for a more solid consistency.
  • To take this recipe from 'gelato' to 'affogato', scoop into a cup or mug and pour about a shot’s worth over top of gelato. Enjoy immediately.

Notes

You'll want to pour the heated milk and brown sugar mixture very closely into the egg mixture, whisking constantly, so that the hot milk doesn't begin to "cook" the eggs. Adding a little bit at a time and quickly whisking it to disperse it among the egg mixture will help prevent this.
Prep time includes 45 minutes for the ice cream mixture to chill.

Nutrition

Calories: 161kcal | Carbohydrates: 28.6g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 1.9g | Cholesterol: 111mg | Sodium: 43mg | Potassium: 96mg | Fiber: 0.9g | Sugar: 26.4g | Calcium: 80mg | Iron: 0.7mg