Affogato is one of our favorite desserts. Although technically it is an Italian dessert, it really can be enjoyed any time. We like to think of it as a breakfast dessert, or mid-afternoon pick-me-up! For this festive version of the affogato, we combined homemade Pumpkin Spice Gelato with espresso for this delicious Pumpkin Spice Affogato that you won’t be able to stop drinking this Fall season!
About the Affogato
The Italian word “affogato” translates to “drowned” in English, and this is precisely what you do with this dessert! You take a scoop of gelato and pour a shot of espresso over the top. The result is a hot and cold combination of coffee and gelato that is simply delicious!
Generally, you will find affogato made with a sweet cream gelato referred to as fior di latte or with vanilla gelato. But you can use whatever gelato flavor you wish for this tasty dessert, which is exactly what we did here to highlight the pumpkin flavors and spices prevalent during fall!
Variations on Affogato
You can also spike an affogato with flavorful liqueurs. The combination is incredible and turns this coffee dessert into an adult dessert cocktail! With our Pumpkin Spice Affogato, we recommend liqueurs such as hazelnut, almond or chocolate flavored. But there are many great options out there to elevate this dessert!
Please note: This post was sponsored by Calphalon. All opinions are our own.
Espresso
It is important to use real espresso in this recipe. Espresso differs from other brewed types of coffee in the method in which it is made. The method is of Italian origin and involves forcing water through pressed finely ground coffee beans. This allows the perfect extraction of the oils for the ultimate flavor.
For the perfect espresso shot every time, we use our Calphalon® Temp IQ Espresso Machine with Grinder and Dual Thermolock. This all-in-one espresso machine has a whole bean grinder for fresh ground coffee in each shot of espresso. It is so easy to use and takes the mystery out of the process to achieve caffè-style drinks, and of course this affogato! Find it on Amazon!
Gelato vs Ice Cream
If you are wondering what’s the difference between gelato and ice cream, there is in fact a very clear difference between the two.
You can read more about it HERE. But the bottom line is that gelato has less fat and less air incorporated during the churning process. So, gelato is creamier and more flavorful. Honestly, we think the flavor and texture is better overall and once you start making gelato at home, you will see why too!
Pumpkin Spice Gelato
We make our own pumpkin pie spice blend for the homemade Pumpkin Spice Gelato. Usually there are 4-6 spices in the blend (most often the five we use) and the ratios determine the ultimate flavor. It’s a simple thing to make and lasts for months in an airtight container. Pumpkin pie spice can be found in grocery stores or online as well, if making your own blend doesn’t appeal to you.
Can I make gelato without a machine?
Yes, you can make gelato without a machine, although we have found that the creamiest, best versions are made with a machine. Most stand mixers have attachments like THIS but a standalone ice cream machine can be a good option too.
You will still end up with a very delicious gelato if you don’t have a machine to make it. See our post for Passion Fruit White Chocolate Mint Gelato for details on how to make gelato by hand without a machine.
Also, our homemade gelato uses raw pasteurized egg yolks. If you prefer a custard base, find details on how to make a custard base HERE.
Enjoy!
We hope that you enjoy this recipe for Pumpkin Spice Affogato! If you give it a try and like it, click the heart at the top of the post, leave us a 5 star rating and comment below, or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
- Fig Ricotta and Rum Caramel Gelato
- Brown Butter Bourbon Caramel Gelato
- Pumpkin Caramel Panna Cotta with Candied Pecans
- Pumpkin Spice Pecan Cake Pops
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Pumpkin Spice Affogato
Course: DessertCuisine: ItalianDifficulty: Easy1
servings45
minutes45
minutesIngredients
- For the Pumpkin Pie Spice Blend (makes about ⅓ cup)
3 Tbsp ground cinnamon
2 tsp dried ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground allspice
- For the Gelato (makes about 8-10 servings)
½ cup pumpkin puree (pure pumpkin)
1 cup whole milk
1 cup heavy cream
Pinch kosher salt
½ tsp vanilla
2 tsp Pumpkin Pie Spice Blend
1 cup white sugar, divided
4 large egg yolks
- For the Affogato
1 scoop Pumpkin Spice Gelato
1 shot espresso
Directions
- Make the Gelato
- Use two separate bowls. In the first, combine the pumpkin puree, milk, cream, salt, vanilla, Pumpkin Pie Spice Blend, and 1/3 of a cup of the sugar. In the other bowl, combine the other 2/3 of a cup of sugar and the egg yolks. Whisk both mixtures separately until fully combined. The egg yolk mixture should be whisked until the color lightens to a pale yellow and is smooth. The milk mixture should be whisked until the sugar is almost dissolved.
- Next, pour the milk mixture into the egg mixture and thoroughly combine the two mixtures.
- Place the contents into your ice cream or gelato machine and mix per your machine’s instructions until thickened and creamy. Our gelato machine takes about 45 minutes to make this recipe. Once done, place your gelato in a freezer safe container and place in the freezer overnight for best results.
- Make your Affogato
- Put one scoop of gelato in a heat-proof mug and pour one hot espresso over the top. Enjoy!
Notes
- Our homemade gelato uses raw pasteurized egg yolks. If you prefer a cooked custard base, find details on how to make a custard base HERE.
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