Caramel Gelato Affogato with Pumpkin Whipped Cream
Pumpkin Whipped Cream:
1 1/4 cups heavy cream
4 tablespoons brown sugar
1 1/2 teaspoon vanilla extract
8 tablespoons pumpkin puree
1 1/2 cups salted caramel gelato
1 1/2 cups brewed Pumpkin Spice Coffee ("espresso style", directions below)
1/8 teaspoon pumpkin spice blend (or use a mixture of cinnamon and nutmeg)
First make the whipped cream by combining heavy cream and brown sugar in a large bowl.
Beat with a whisk or an electric hand mixer until stiff peaks are formed, and the cream becomes a solid.
Fold in the vanilla extract and pumpkin puree, and set aside.
Meanwhile, brew the coffee "espresso style" using a stovetop espresso maker, percolating for a strong brew.
Take a tall drinking glass and place two scoops of the Salted Caramel Gelato in the bottom of the glass.
Top with the hot brewed coffee, then top with the pumpkin whipped cream and a sprinkling of pumpkin spice blend.