In a medium saucepan, gently combine the whole milk, heavy cream, sugar, and a pinch of salt. Heat over medium heat for about 5-7 minutes, stirring frequently, until the sugar dissolves.

In a separate bowl, mix the instant espresso powder with the strong brewed coffee until fully dissolved.

Carefully stir the coffee mixture into the warm milk mixture, stirring for an additional 2-3 minutes over low heat.

In a separate bowl, whisk the egg yolks until pale and slightly thickened, about 1-2 minutes.

Gradually add a few tablespoons of the warm milk mixture into the egg yolks, whisking continuously to temper them.

Return the tempered mixture to the saucepan and cook over medium-low heat, stirring continuously for about 8-10 minutes.

Remove from heat and strain the mixture through a fine sieve into a clean bowl. Stir in the vanilla extract and let cool to room temperature.

Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions for about 20-25 minutes.

After churning, transfer the gelato to an airtight container and freeze for at least 4 hours.