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Why I Love These Homemade Affogatos
At most parties that I host, I usually serve coffee with (or after) dessert. However, a warm summer event calls for something different and a homemade affogato is the answer! Smooth, creamy and with a shot of espresso, these are the perfect ending to a great meal.
You don’t have to make your own gelato, but your effort will impress your guests all the more. And honestly, nothing tastes better than homemade. These affogatos can be served as nightcaps or with dessert. They are perfect in the summer with a warm evening, hopefully, while watching fireworks!
Follow These Tips
Serving & Storage
To serve – Scoop ice cream or gelato into a small glass or cup, then pour freshly brewed hot espresso over the top right before serving. Enjoy immediately before it fully melts, as a dessert and coffee in one.
To store – Keep ice cream or gelato in the freezer as usual. Store espresso in the fridge only if you plan to serve it iced; otherwise brew fresh.
More Ice Cream Dessert Recipes
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Homemade Affogatos
Ingredients
For the vanilla gelato
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1 tbsp cornstarch
- 2 tsp vanilla bean paste (or vanilla extract)
- ¼ tsp kosher salt
- ½ cup granulated sugar
For the each affogato
- 1 – 1 ½ cups vanilla gelato
- 1 ½ oz espresso
- 1 splash amaretto
Instructions
- Place milk and cream in a heavy-bottomed pan on the stove and heat on medium until the mixture just begins to steam. While milk is heating, whisk egg yolks with sugar, salt, cornstarch, and vanilla bean paste until just light and fluffy.2 cups heavy cream, 1 cup whole milk, 4 egg yolks, 1 tbsp cornstarch, ¼ tsp kosher salt, ½ cup granulated sugar, 2 tsp vanilla bean paste (or vanilla extract)
- When the milk is ready, slowly ladle some milk into egg yolks to temper them (which means bringing them to the warm temperature without cooking them). After a few ladles, add eggs back to milk and set back on the stove. Stir over medium-high heat until mixture thickens and coats the back of a spoon, about 6-8 minutes.
- Strain through a fine-mesh strainer and chill for at least eight hours. Freeze in ice cream freezer according to manufacturer’s instructions.
- To assemble each affogato, add 2-3 scoops of the gelato to a glass. Pour in a splash of amaretto and a shot of espresso. Serve immediately.1 ½ oz espresso, 1 splash amaretto, 1 – 1 ½ cups vanilla gelato
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
