Ice Cream, Gelato & Sorbets

Affogato

6-8

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Affogato

6-8

Bring a taste of Italy to your kitchen with this homemade recipe for a classic dessert. Affogato, literally meaning "drowned", combines freshly churned vanilla ice cream soaked in rich espresso coffee. Simply delicious.

Tip: For a quick dessert make the ice cream ahead of time and serve when ready in minutes.

  1. Affogato-1
  1. Affogato-1

Ingredients

  • 220ml full fat milk
  • 150g granulated sugar
  • 450ml double cream
  • 1 tsp vanilla extract
  •  
  • To Serve:
  • 1 shot of espresso coffee per serving

Preparation

  1. Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and refrigerate for at least 2 hours, preferably overnight.
  2. With the ice cream paddle fitted, whisk the mixture and pour into the ice cream maker bowl. Cover with the lid.
  3. Turn the Gelato & Ice Cream Professional on and set the timer for 40 to 50 minutes.
  4. To produce a firmer ice cream churn in the ice cream maker for longer.
  5. Serve 2 scoops of ice cream per person in a bowl. 
  6. Pour 1 shot of espresso coffee over the ice cream in each bowl.
  7. Store any remaining ice cream in an airtight container in the freezer.

This recipe was prepared with

Cuisinart Ice Cream and Gelato Professional

Cuisinart Ice Cream and Gelato Professional

£300.00