Homemade Pumpkin Spice Gelato Affogato

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   1. Combine milk and half of the white sugar in a saucepan and heat over medium-low heat, until just barely boiling.

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   2. Meanwhile, whisk together egg yolks and the remaining half of the white sugar in a large bowl (you can also use a hand mixer). Mix until it looks light and creamy.

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   3. When milk is barely boiling, slowly (very slowly) pour the milk/sugar mixture into the egg/sugar mixture, about 1/2 cup at a time, until it's all incorporated. Whisk continuously.

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   4. Once everything is combined, pour mixture back into the saucepan and stir continuously over low heat until mixture sticks to the back of a wooden spoon. Remove from heat.

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   5. Let the mixture cool to room temperature. Stir in 1 teaspoon of the vanilla extract.

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   6. The mixture needs to be cold, so stick it in the refrigerator for at least a few hours.

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   7. Once cold, remove it from the fridge and whisk in pumpkin puree, brown sugar, remaining 1/4 teaspoon of vanilla extract, salt and spices until smooth.

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   8. Then you are ready to churn the gelato. Prepare it according to your ice cream maker's instructions. For me, this part took about 20 minutes.

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   9. The gelato is good to go as soon as it's finished (grab a spoon), or can be frozen for a little while afterwards for a more solid consistency.

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    10. To make it in the affogato style, brew some espresso and pour a shot of it over the top of the gelato. Not into coffee? No problem! This is super delicious as straight-up gelato, as well.

* Per serving · 4 servings · Values may vary.