Step 1: Prepare the Coffee Brew ⅔ cup of strong espresso or very strong coffee. Let it cool completely to room temperature while you prepare the base. You can even refrigerate it to speed up cooling.

Step 2: Make the Custard Base In a medium saucepan, combine the whole milk, heavy cream, and half the sugar (about 6 tablespoons). Heat over medium heat, stirring occasionally, until the mixture is steaming and just begins to form tiny bubbles around the edges (about 170°F). Do not let it boil.

Step 3: Temper the Egg Yolks While the milk mixture heats, whisk together the egg yolks and remaining sugar in a medium heatproof bowl until the mixture is pale yellow and thick, about 2 minutes. This is called “ribboning”—when you lift the whisk, the mixture should fall in thick ribbons.

Once the milk mixture is hot, slowly pour about 1 cup of the hot milk into the egg yolk mixture while whisking constantly. This process, called tempering, gradually raises the temperature of the eggs without scrambling them. Whisk vigorously as you pour.

Step 4: Cook the Custard Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly with a silicone spatula or wooden spoon, making sure to scrape the bottom and sides of the pan. Cook until the mixture thickens enough to coat the back of a spoon (about 170-175°F on an instant-read thermometer), approximately 8-12 minutes. When you run your finger across the back of the coated spoon, it should leave a clear trail. Do not let it boil or the eggs will curdle.

Step 5: Strain and Add Mascarpone Immediately remove from heat and strain the custard through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg. While the custard is still hot, add the mascarpone cheese, salt, and vanilla extract. Whisk until the mascarpone is completely melted and incorporated, creating a smooth mixture.

Step 6: Add Coffee and Cocoa Sift the cocoa powder into the warm custard mixture and whisk until completely smooth with no lumps. Add the cooled espresso and coffee liqueur (if using). Whisk everything together until fully combined and silky smooth.

Step 7: Chill the Base Set up an ice bath by placing the bowl of gelato base into a larger bowl filled with ice and water. Stir occasionally until the mixture cools to room temperature, about 20-30 minutes. Once cooled, cover with plastic wrap pressed directly against the surface (to prevent a skin from forming) and refrigerate for at least 4-6 hours, or preferably overnight. The base must be completely cold before churning.

Step 8: Churn the Gelato Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually 25-30 minutes. The gelato is ready when it reaches a soft-serve consistency and has increased in volume. It should be thick, smooth, and creamy but still soft.

Step 9: Freeze Until Firm Transfer the churned gelato to a freezer-safe, airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Cover tightly with a lid and freeze for at least 4 hours, or until firm enough to scoop.

Step 10: Serve Let the gelato sit at room temperature for 5-10 minutes before scooping—gelato is best served slightly warmer than American ice cream (around 10-15°F). Scoop into bowls or cups, dust with additional cocoa powder, and garnish with chocolate shavings or whole espresso beans if desired. Enjoy immediately!