Pour milk and cream into your large saucepan. Heat the liquid over medium heat until it simmers. Do not let the mixture reach a full boil.

Slowly pour the warm milk into the egg bowl. Whisk constantly so the eggs do not scramble. This process is called tempering the eggs.

Pour everything back into the saucepan on the stove. Stir the mixture over low heat with a spatula. Cook it until it thickens and coats the spoon.

Stir in the espresso powder and the vanilla extract. Mix well until the coffee powder is fully dissolved. You will smell the amazing coffee aroma now.

Pour the hot liquid through a fine mesh strainer. This catches any cooked egg bits or coffee lumps. Let the mixture cool down to room temperature.

Place the mixture in the fridge for four hours. It must be very cold before you churn it. Chilling helps the flavor develop even more.

Pour the cold liquid into your gelato maker. Turn the machine on and let it churn. Follow the instructions for your specific machine model.

Transfer the soft gelato into an airtight container. Place it in the freezer for two hours. This helps it firm up for perfect scoops.