Frozen Affogato Recipes

AUTHENTIC ITALIAN AFFOGATO RECIPE

Steps:

• Make 3 cups of Espresso for each person. You can make the coffee, concentrated and of good quality, either with the Espresso machine or with the traditional Italian moka. If this is the case, brew extra strong coffee.
• Place three scoops of gelato in a glass or in a goblet for each person. Then pour the hot coffee directly on top of the Gelato. Serve immediately.

AFFOGATO

Steps:

• Pour espresso over ice cream.

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 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:

• Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.
• To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.

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.