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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.
