Reinventing the classic affogato with more coffee!
Yield:4 servings 1x
Coffee ice cream
1/2 cup coffee beans OR 3 tablespoons instant coffee
300ml (1 1/4 cups) heavy or whipping cream + 2 TBSPs
175g (1/2 cup + 3 TBSPs) sweetened condensed milk
30ml (2 TBSPs) coffee liqueur
1–3 TBSPs powdered sugar (adjust to taste)
1/2 teaspoon vanilla bean paste (optional)
240–480ml (1-2 cups) coffee
Serve with: caramel or chocolate sauce (optional)
First make the ice cream
If using fresh beans, coarsely grind them first. Transfer to a pitcher and add all the cream. Cover with plastic wrap and store in the fridge for 12-24 hours. (If using instant coffee whisk it into the cream and continue with the recipe right away.)
Strain cream through a mesh sieve and discard the solids. Add 2 tablespoons of cream to make up for whatever was discarded along with coffee beans. Stir in milk, liqueur and sugar and transfer mixture to your mixer (or use a hand mixer). Whisk cream for a few minutes until soft peaks form and the mixture is light, fluffy and a pale latte color. Taste to see if you want more sugar.
Transfer to two 500ml | 1-pint airtight containers (I use Weck jars, which are freezer proof). Don’t fill them all the way up to the edge, because the ice cream expands a bit as it freezes.
Freeze for at least 6 hours or overnight.
Make the affogato
First make the coffee of your choice. Let it cool down a bit, so it’s not as hot. Take the ice cream out of the freezer and put 2 scoops into each glass. Top with coffee, between 1/4 – 1/2 cup, depending on how big of a dessert / coffee you want. Top with caramel or chocolate sauce, if using.