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 an 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!

Watch how to make these homemade affogatos:

Homemade Affogatos

By Kaleb

No ratings yet

An affogato is a delicious balance of sweet gelato drowned in rich espresso. This Italian classic is an extraordinary mix of dessert and evening coffee, great for warm summer evenings.

Prep: 15 minutes mins

Cook: 10 minutes mins

Chill Time: 6 hours hrs

Total: 6 hours hrs 25 minutes mins

Servings: 6

SaveSaved Pin Print

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Post Post Title

Email *

Save

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

Cook ModePrevent your screen from going dark

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

Serving: 1 affogatoCalories: 410 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!