Homemade Affogatos
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.
Servings: 6 servings
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
Serving: 1affogato | Calories: 410kcal