Description
This Pumpkin Spice Affogato combines creamy homemade pumpkin spice gelato with a fresh shot of hot espresso for an indulgent autumn-inspired dessert. The recipe features a smooth custard base infused with warm spices, pumpkin puree, and vanilla, churned to a soft gelato texture and finished with hot espresso poured over a gelato scoop for a perfect blend of cold and hot sensations.
Ingredients
Scale
Gelato Base
- 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 pure vanilla extract
- â…“ cup (about 67 g) white sugar (divided)
- 4 large egg yolks
- â…” cup (about 133 g) white sugar (divided)
- 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 (optional, for gelato flavor reinforcement)
To Serve
- 1 shot fresh hot espresso
Instructions
- Combine Pumpkin and Dairy: In a large bowl, mix together 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 white sugar. Whisk thoroughly until the mixture is smooth and the sugar has nearly dissolved with no lumps.
- Prepare Egg Yolk Mixture: In a separate bowl, whisk 4 large egg yolks with the remaining â…” cup sugar until the mixture lightens to a pale yellow and becomes smooth and creamy, which indicates proper aeration and blending of the yolks and sugar.
- Combine Mixtures: Slowly pour the pumpkin and milk mixture into the egg yolk mixture while continuously stirring to create a smooth custard base. This gradual mixing prevents the egg yolks from cooking too quickly and curdling.
- Chill Custard: Cover the custard base and refrigerate for at least 30 minutes, allowing flavors to meld and ensuring the mixture is chilled, which helps achieve a creamy texture during churning.
- Churn Gelato: Pour the chilled custard into an ice cream or gelato maker and churn according to the machine’s instructions for about 20-30 minutes, until the mixture thickens to a soft-serve consistency.
- Freeze Gelato: Transfer the churned gelato to a freezer-safe airtight container. Smooth the surface, seal tightly, and freeze overnight to fully set the gelato and develop the best flavor and texture.
- Brew Espresso: Just before serving, brew a fresh shot of hot espresso using your preferred espresso maker. Fresh espresso ensures optimal flavor and temperature contrast with the gelato.
- Assemble Affogato: Place one scoop of pumpkin spice gelato into a heat-proof mug. Immediately pour the hot espresso over the gelato. The warmth of the espresso will slightly melt the gelato, creating a delightful blend of flavors and temperatures. Serve promptly.
Notes
- Use 100% pure pumpkin puree and not pumpkin pie filling to avoid added spices or sugars that can affect flavor balance.
- Chilling the custard base before churning is crucial for a smooth, creamy gelato texture.
- The optional additional pumpkin pie spice blend can enhance the spice profile if a stronger flavor is desired.
- Ensure continuous stirring when combining hot milk mixture into egg yolks to prevent curdling.
- Serve the affogato immediately after pouring espresso for the best texture contrast.
- Store gelato in an airtight container to prevent freezer burn and preserve flavor.
