Double Scotch Caramel Affogato Recipes

OVEN SALTED CARAMEL SAUCE

Steps:

• Preheat oven to 375°F.
• Lightly grease a square enamel baking dish with nonstick spray.
• Scatter the brown sugar to the baking dish, spreading evenly.
• Top the sugar with the butter cubes, spreading evenly. Then pour over the heavy cream.
• Bake for 10 minutes undisturbed. Remove from the oven and whisk. Return to the oven and continue to bake for another 10 minutes.
• Let cool 3 minutes, then whisk in the vanilla and salt.

KAHLUA AFFOGATO

Steps:

• Pour in the hot espresso first, then the Kahlua and then your ice cream.
• Drink and enjoy.
• Variation:.
• You can also add a shot of greeen creme de minthe liqueur to the mix and pour over pistachio ice cream instead of vanilla.

DOUBLE SCOTCH CARAMEL AFFOGATO

Steps:

• Swirl Scotch, sugar and salt in a medium heavy saucepan to combine. Heat on medium-high for 30 seconds, you should start to smell the alcohol vapor; using a stick lighter or long match, ignite the alcohol. Continue cooking, flames will be small at first and grow as the mixture heats but will die out completely after about 2 minutes.
• Boil sugar mixture, swirling occasionally (do not stir or crystals may form and result in a grainy caramel), until the edges start to turn golden, about 7-9 minutes. Keep swirling to mix the lighter and darker colors until the caramel is amber, another 2-3 minutes. Watch closely because the caramel can darken and burn quickly.
• As soon as it reaches amber, remove from heat, add butter and continue to swirl to melt the butter and to stop the caramel from getting any darker; butter will make the caramel bubble vigorously so be careful. When the butter is completely melted, swirl in heavy cream. Stir (it's ok to stir at this point) until cream is completely incorporated and caramel is smooth and no streaks of cream remain. Let cool, caramel will thicken as it sits.
• Divide ice cream among 12 highball glasses or bowls. Pour 1/2 shot of espresso over each and top with a drizzle of caramel.
• Do ahead: Caramel can be made 1 month ahead, store in an airtight container and chill. Reheat gently before using.