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1
To assemble: Pour the liqueur in a tall coffee cup, preferably crystal - as to see inside the dessert.
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2
Scoop one large scoop of vanilla gelato (or ice cream) in the bottom of the glass.
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3
Finish with a shot of freshly brewed espresso.
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4
Combine the milk, cream and sugar in a medium-sized nonreactive saucepan.
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5
Add the vanilla beans and seeds to mixture, or add the vanilla bean extract.
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6
Bring the mixture to a boil over medium heat, stirring from time to time, until the sugar is dissolved, about 10 minutes.
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7
Meanwhile, beat the egg yolks in a small bowl.
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8
Slowly whisk 1/2 cup of the hot milk-cream mixture into the yolks, then return the warmed yolks to the milk-cream mixture, stirring continuously.
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9
Reduce the heat to medium-low and cook, stirring constantly for about 20 minutes until the mixture is thick enough to coat the back of a wooden spoon or measures 190 degrees F on an instant-read thermometer.
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10
Remove the pan from the heat and pour the mixture through a fine strainer into a metal bowl.
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11
Put the bowl on another bowl partially filled with ice and stir to chill completely.
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12
Transfer the liquid to the canister of an ice cream maker and freeze according to the manufacturer's instructions for gelato.
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13
When frozen, transfer the gelato to an airtight container and store in the freeze.
