In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, 3/4 cup of sugar, and a pinch of salt over medium heat. Stir continuously until the sugar dissolves completely, which should take about 5 minutes.

In a small bowl, dissolve 2 tablespoons of instant espresso powder in 1 cup of strong brewed coffee; stir until fully combined.

Carefully pour the coffee mixture into the warm milk and cream mixture, stirring thoroughly. Heat gently for another 2-3 minutes without boiling.

In a separate bowl, whisk together 4 large egg yolks until pale and slightly thickened. Slowly ladle 1 cup of the warm milk mixture into the egg yolks, whisking continuously.

Return the tempered yolk mixture back to the saucepan with the remaining milk and coffee blend. Cook over medium-low heat for approximately 8-10 minutes, stirring constantly.

Once thickened, strain the custard through a fine sieve into a clean bowl. Let it cool for about 15 minutes at room temperature. Stir in 1 teaspoon of vanilla extract.

Cover the bowl with plastic wrap, ensuring it directly touches the surface of the custard. Refrigerate for at least 4 hours or overnight.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for 20-30 minutes.

Transfer the freshly churned gelato to an airtight container and freeze for a minimum of 4 hours.