Homemade Pumpkin Spice Gelato Affogato

1. Combine milk and half of the white sugar in a saucepan and heat over medium-low heat, until just barely boiling.
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.
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.
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.
5. Let the mixture cool to room temperature. Stir in 1 teaspoon of the vanilla extract.
6. The mixture needs to be cold, so stick it in the refrigerator for at least a few hours.
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.
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.
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.
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.