Description
This Pumpkin Spice Affogato is a delightful autumn-inspired dessert that combines creamy homemade pumpkin spice gelato with a freshly brewed shot of hot espresso. Rich with warm fall spices like cinnamon, nutmeg, and cloves, this recipe elevates the classic affogato with a seasonal twist, perfect for cozy evenings or festive gatherings.
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
- 1 cup (200 g) white sugar, divided
- 4 large egg yolks
- 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 (for gelato flavor reinforcement)
Affogato Assembly
- 1 shot fresh hot espresso (brewed just before serving)
Instructions
- Mix Pumpkin Spice Base: In a large mixing bowl, combine 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 (about 67 g) of the white sugar. Whisk everything together thoroughly until the mixture is smooth and the sugar is nearly dissolved with no lumps remaining.
- Prepare Egg Mixture: In a separate bowl, whisk the 4 large egg yolks with the remaining â…” cup (about 133 g) white sugar until the mixture lightens in color, becoming pale yellow and creamy in texture. This step incorporates air and ensures a smooth custard base.
- Combine Mixtures: Slowly pour the pumpkin-milk mixture into the egg yolk mixture while stirring continuously. This gradual mixing helps temper the eggs so they don’t cook too quickly and prevents curdling, forming a smooth custard base.
- Chill Custard: Place the combined custard mixture in the refrigerator for at least 30 minutes. Chilling helps meld the flavors and prepares the base for churning into a smooth, creamy gelato.
- Churn Gelato: Pour the chilled custard into an ice cream or gelato machine. Churn according to your machine’s instructions for 20 to 30 minutes, or until the mixture thickens to a soft-serve gelato consistency.
- Freeze Gelato: Transfer the churned gelato to a freezer-safe, airtight container. Smooth the surface, seal tightly, and freeze overnight to solidify the gelato and enhance flavor and texture, while preventing freezer burn.
- Brew Espresso: Just before serving, brew one shot of fresh hot espresso using an espresso machine or preferred method. Ensure the espresso is freshly brewed to capture its full flavor and temperature.
- Assemble Affogato: Place one scoop of the pumpkin spice gelato into a heat-proof mug or dessert glass. Immediately pour the hot espresso over the gelato. The warm espresso will slightly melt the gelato, blending the flavors into a creamy, decadent affogato. Serve immediately.
Notes
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- The custard must be chilled well before churning to achieve smooth gelato consistency.
- Use freshly brewed espresso for optimal taste and aroma.
- If you don’t have an ice cream or gelato machine, you can freeze the custard in a container and stir vigorously every 30 minutes until frozen to help reduce ice crystals.
- The additional pumpkin pie spice enhances the depth of the pumpkin and spice flavors in the gelato.
- This recipe is ideal for fall and winter seasons but can be enjoyed year-round.
- Consider serving with a sprinkle of additional cinnamon or nutmeg for garnish.
