This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
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
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Homemade Affogatos
Ingredients
For the vanilla gelato
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1 tablespoon cornstarch
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
For each affogato
- 1 – 1 ½ cups vanilla gelato
- 1 ½ ounces espresso
- 1 splash amaretto
Instructions
- Place milk and cream in a heavy-bottomed pan on the stove and heat over medium heat until the mixture just begins to steam. While the 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 tablespoon cornstarch, ¼ teaspoon kosher salt, ½ cup granulated sugar, 2 teaspoons vanilla bean paste (or vanilla extract)
- When the milk is ready, slowly ladle some milk into the egg yolks to temper them (which means bringing them to a warm temperature without cooking them). After a few ladles, add the eggs back to the milk and set it back on the stove. Stir over medium-high heat until the mixture thickens and coats the back of a spoon, about 6-8 minutes.
- Strain through a fine-mesh strainer and chill for at least 8 hours. Freeze in an ice cream freezer according to the 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 ounces 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!
