The first time I saw a video for affogato, I knew I had to make one! They combine 2 of my favorite things, gelato and espresso. I’ve never been to Italy (sad face and sorrow), but a good friend of mine lived there and told me these were incredible!
I hunted for a gelato recipe and was jazzed when I realized it was basically my grandmother’s old fashioned ice cream recipe. It’s just a frozen custard. I already had an ice cream churn on hand 🙂 You can use any ice cream churn option you’d like.
I adapted my recipe from Recipes From Italy but with less dirty dishes and my tried and true egg tempering method. You will want to temper your egg mixture! There are new and nasty bacterias that exist these days and we must make the eggs safe 🙂
You can use whatever espresso machine you happen to have on hand, or pour your favorite coffee over the gelato.
Italian Gelato
Equipment
Ingredients
- 4 large egg yolks
- 150 g granulated sugar
- 350 ml whole milk
- 250 ml heavy cream
- 2 tsp vanilla extract
Instructions
- Separate your eggs (keep the whites for another recipe). Place egg yolks into a stand mixer bowl and pour the sugar on top. Whisk them together until very light and smooth.4 large egg yolks, 150 g granulated sugar
- Weigh your milk into a pan and bring to 185°. Once the eggs and sugar are light and smooth, slowly add your warm milk while stand mixer is running 1/4 cup at a time.350 ml whole milk
- Once the hot milk has been fully incorporated, pour everything back into the pan and bring back to 185° and cook for 5 minutes.
- Once the mixture has cooked, whisk in the heavy cream and vanilla. Pour the whole custard into an air tight container and allow to cool overnight in the fridge.250 ml heavy cream, 2 tsp vanilla extract
- Using your ice cream churn to make your gelato light and amazing.