In the world of food, there are some magical combinations, the sums of which are so much more than the parts they are made of. Affogato is one of these. Friends, I don’t know how I went through most of my life without knowing about it, and I consider this post a kind of public service announcement to make sure that it doesn’t happen to anyone else. When I had affogato for the first time a few years ago, I was incredulous. How could something so simple be so amazing? This is one of those things I start craving fiendishly on a regular basis. Well, now we make ours at home– and you can, too.Affogato is just vanilla ice cream with espresso poured over it. That’s it. It’s incredibly simple, but also perfect.
If you want it to be all yours, from start to finish, you can make your own vanilla ice cream. I love to make our ice cream, and I also have no problem buying some really high-quality local ice cream at the grocery store. Here’s my recipe for vanilla ice cream.
Vanilla Bean Ice Cream & Affogato Recipe
What You’ll Need
2 cups of heavy cream (you can also use 1 cup of full-fat milk if you want, but then you will definitely need an ice cream maker.)
1/3 cup sugar (you can use raw sugar or xylitol, honey is an option but will definitely change the flavor)
a pinch of sea salt
An ice cream maker (this is my favorite one) would be ideal, but because of the very high fat content of this recipe, you could also freeze it in a glass container, and scoop it pretty successfully.
For the espresso for the affogato, you will need something to generate a shot of espresso with– my favorite is an aeropress, but I think a really strong, short shot from a moka potcould work, if that’s what you have.
What to Do: 1. Pour half of the cream into a saucepan, and add the vanilla bean, sugar and egg yolks, and sea salt. (Keep half of the cream in the fridge, or really chill it by storing it in the freezer for the first part of this recipe– this will speed up the cooling process for the “batter” so you can churn it sooner.)
2. Turn the heat on low, and gradually warm the cream. Use a whisk to incorporate the egg yolks into the cream and keep things moving, whisking more as the mixture thickens. You are turning the cream into a custard and infusing it with vanilla at the same time. You don’t want to boil or simmer the cream– just heat it until it thickens.
3. Once the cream mixture has thickened up a bit, turn off the heat. Add the cold cream, and stir to incorporate. Remove the vanilla bean pod. You are almost done. Taste it to see if you need a little more sweetness (freezing it will dull the sweetness a little, so you should aim for a tad sweeter than you want your ice cream to taste.) Chill it to at least room temperature before adding to your ice cream maker.
4. Pour it into your ice cream maker, or into a container to freeze. Give it time to solidify, and then scoop it up!
5. Now, to turn this scoop of vanilla ice cream into affogato, you need a shot of espresso. We used to have a little espresso machine that we used for our daily coffee. But we have done away with it, now that we have a super handy gadget that honestly produces a better shot of espresso than our machine ever did. We are completely hooked, and now making affogato is as easy as heating up a little water and pressing it through some espresso grounds.
Pour it on over– err on the side of too little vs. too much espresso, because you don’t want to melt all of your ice cream. Honestly, I pushed the limits a little with this one. You can always pour in little more. Enjoy!!The strong flavor of the espresso mingles beautifully with the creamy vanilla, and as it gets colder, forms little ice crystals against the ice cream. I think I need to go make one right now.
Are you already a big fan? Anyone out there new to Affogato?
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In Italian, “affogato” means “drowned” or “drowned in coffee“…. and refers to an Italian espresso-based beverage (or dessert) in which hot espresso is poured over a scoop of ice cream or gelato. In it's simplest form, you would just pair a shot of espresso with a scoop of vanilla ice cream to make an Affogato.
An affogato is most commonly made with vanilla gelato, though a quality vanilla bean ice cream works, too. You can even switch it up to use flavored ice creams such as chocolate or mint chip, or try coffee ice cream or mocha for an extra hit of caffeine.
While traditionally made using vanilla gelato and espresso, you can substitute both ingredients for either strongly brewed coffee, decaf coffee (if you don't want the caffeine rush), or vanilla ice cream.
-Step #1 Pour the hot espresso on the top of your. favorite Gelato at Otsteria! -Step #2 Take the spoon and enjoy the strength of. espresso contrasting nicely with the creamy.
Affogato literally means “drowned” in Italian. The word is used to describe when a liquid is poured over a food, usually cold food, but it can also describe cooking techniques using minimal liquid at a temperature of 175-185 °F, which should never reach the boiling point.
A close contender as the absolute best vanilla ice cream for affogato is Häagen-Dazs Vanilla Bean. With its rich sweetness and velvety texture, Häagen-Dazs Vanilla Bean beautifully complements and balances expresso shots.
Ideally, coffee is poured on top of the ice cream before serving. Many prefer to use the spoon, while some slowly sip the concoction instead. Whichever method you use, ensure that you eat it before it melts. In Italy, the Affogato is typically served after lunch or dinner.
Our take on the traditional Affogato dessert uses our delicious Ice Blended® drinks instead of ice cream to create a unique coffee experience. Try an espresso shot (or two) poured on top of your favorite Ice Blended® drink.
The affogato is a dessert made with two main ingredients: vanilla ice cream and espresso. Originally invented in Italy, the word “affogato” literally translates as “drowned” in English. This is fitting, as the affogato is no more than a scoop of ice cream “drowned” in espresso.
All of the caffeine content in a serving of affogato comes from the espresso or brewed coffee poured on top. So, it contains roughly the same amount of caffeine you'd find in an espresso drink. This will vary based on the coffee you use but expect between 65 to 85 milligrams of caffeine per dessert.
Affogato means “drowned” in Italian, which is the perfect name for this dessert, as it's ice cream drowned in espresso. Affogato also makes an impressive, but easy, dinner party dessert if your guests enjoy an after dinner espresso.
New Starbucks Reserve Affogato and Malt Beverages Debut at Starbucks Reserve Roasteries and Stores. Spring into flavor at U.S. Starbucks Reserve® locations in Seattle, New York and Chicago starting March 7 with new Starbucks Reserve® malt and affogato beverages that feature exquisite Starbucks Reserve® coffee.
Affogato translates to "drowned" in Italian and is one of the simplest desserts you can create. It's a big scoop of vanilla ice cream with a hot espresso shot poured over it. When the affogato is ready to serve, the ice cream looks as if it has drowned in the coffee.
Grab your spoon and dig in! If you prefer, sip it straight from the bowl. The sweetness of the gelato tempers the bitterness of the coffee, while the contrasting temperatures eventually balance each other out. Don't leave it too long, or you will find that you have with coffee-gelato soup!
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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In the world of food, there are some magical combinations, the sums of which are so much more than the parts they are made of. Affogato is one of these. Friends, I don’t know how I went through most of my life without knowing about it, and I consider this post a kind of public service announcement to make sure that it doesn’t happen to anyone else. When I had affogato for the first time a few years ago, I was incredulous. How could something so simple be so amazing? This is one of those things I start craving fiendishly on a regular basis. Well, now we make ours at home– and you can, too.
Affogato is just vanilla ice cream with espresso poured over it. That’s it. It’s incredibly simple, but also perfect.
5. Now, to turn this scoop of vanilla ice cream into affogato, you need a shot of espresso. We used to have a little espresso machine that we used for our daily coffee. But we have done away with it, now that we have a super handy gadget that honestly produces a better shot of espresso than our machine ever did. We are completely hooked, and now making affogato is as easy as heating up a little water and pressing it through some espresso grounds.
The strong flavor of the espresso mingles beautifully with the creamy vanilla, and as it gets colder, forms little ice crystals against the ice cream. 
I think I need to go make one right now.
