Frozen Affogato Recipes

AFFOGATO

Steps:

• Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in a shot of espresso or 3 tablespoons strong brewed coffee. Top with shaved dark chocolate and chopped hazelnuts.

AFFOGATO

Steps:

• Pour espresso over ice cream.

FROZEN AFFOGATO

Steps:

• Make the espresso ice cream: Heat cream, milk, and ground espresso in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let cream mixture steep at room temperature for 1 hour.
• Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, and salt in a large bowl. Add hot cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
• Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.
• Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour. (Ice cream can be frozen overnight.)
• Make the frozen vanilla cream: Whisk cream, sugar, and vanilla seeds in a large bowl until medium-stiff peaks form. Cover, and freeze until firm, 1 1/2 to 2 hours.
• To assemble: For each serving, arrange 3 scoops espresso ice cream and 2 smaller scoops frozen vanilla cream in a dish. Sprinkle with chopped chocolate-covered espresso beans, and serve immediately with biscotti.

FROZEN YOGURT AFFOGATO

Steps:

• Place 1 scoop frozen yogurt in each of 4 bowls and pour 1/2 cup espresso over each. Serve immediately.

AFFOGATO

Steps:

• Place gelato in an old fashioned glass and pour freshly brewed espresso over top. Serve immediately.

FROZEN AFFOGATO

Steps:

• MAKE THE ESPRESSO ICE CREAM:.
• Heat cream, milk, and ground espresso in a medium saucepan over medium heat, until bubbles begin to form around the edges. Remove from heat, cover and let cream mixture steep at room temperature for 1 hour.
• Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar and salt in a large bowl. Add hot cream mixture in a slow steady stream, until well combined. Return the mixture to the saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. Do not let the mixture come to a simmer.
• Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally until cold, about 20 minutes.
• Freeze mixture in an ice cream maker acccording to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour. Ice cream can be frozen overnight.
• MAKE THE FROZEN VANILLA ICE CREAM:.
• Whisk cream, sugar, and vanilla seeds in a large bowl until medium-stiff peaks form. Cover and freeze until firm, 1 1/2 - 2 hours.
• TO ASSEMBLE:.
• For each serving, arrange 3 scoops espresso ice cream and 2 smaller scoops frozen vanilla ice cream in a dish. Sprinkle with chipped chocolate-covered espresso beans and serve immediately with biscotti.