Reinventing the classic affogato with more coffee!
Servings 4servings
Ingredients
Coffee ice cream
1/2cupcoffee beans OR 3 tablespoons instant coffee
300ml1 1/4 cups heavy or whipping cream + 2 TBSPs
175g1/2 cup + 3 TBSPs sweetened condensed milk
30ml2 TBSPs coffee liqueur
1-3TBSPspowdered sugaradjust to taste
1/2teaspoonvanilla bean pasteoptional
Affogato
240-480ml1-2 cups coffee
Serve with: caramel or chocolate sauceoptional
Instructions
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.