I’m continuing an Italian theme this week. I made Affogato. It is technically a drink…. a drink that my family likes to savor with a spoon! It couldn’t be easier. Vanilla bean ice cream with hot coffee drizzled over the top and just for fun- a chocolate flower garnish. Can’t wait for you to try it! I had the ingredients on hand so I made homemade vanilla ice cream. You could also try this recipe with chocolate ice cream for those mocha lovers. Or a drizzle of caramel over the top for a caramel machiatto twist. Mr. Sweets and Whimsy calls this the “Ultimate Latte” Here is what I did:
I started by making the vanilla bean ice cream. I chose a Ben & Jerry’es recipe! This recipe has eggs in it…. why you ask? great question!If you are making ice cream at home, you will need eggs to help make a richer, creamier ice cream that will store better for you. If you don’t desire to use eggs, you can make it without, but you will need to eat it all right away…. I promise- you don’t taste the eggs at all and the creaminess is fantastic- so I’d say it was worth it!
Whip the eggs until they are creamy and foamy!
Then split your vanilla bean in half and release the beautiful caviar…. It smells so good!
Whisk the milk, cream, eggs, vanilla, and sugar together until combined.
Put your thick, rich, decadent mixture into your ice cream maker. Follow manufacturers instructions and churn away!! My maker churns for about an hour and then I put it into the freezer to harden up all the way.
You can definitely eat it after the hour if you desire a soft serve experience.
While I was waiting for my ice cream to harden, I started on my drizzle. I love doing this with the kids! It makes the simplest dish fancy and personal! So fun! Melt your chocolate chips until smooth. Place your luscious, smooth chocolate drizzle into a piping bag, cut the end off the bag and make fun drizzle creations onto wax paper placed over a cookie sheet. You don’t need a lot of chocolate at all to do this. *A little tip: If you are going to drizzle letters, I would recommend drizzling over the same letter several times to reinforce it. Also writing in cursive is recommended so your chocolate creation will come off of the wax paper in one piece. Freeze your drizzles until set.
To assemble, scoop your desired amount of ice cream into a bowl or cappuccino cup (it is a drink after all)
Pour your espresso or coffee over your ice cream. I actually made this will strong decaf coffee because I knew I would be sharing it with the children. They loved it!
Place your beautiful garnish on top….. so decadent.
Something about Italy calls to me…. I’ve always dreamed of going there. I don’t know if it’s the food or the thoughts of a romantic gondola ride in Venice, or the lush rolling hills of Tuscany. Someday I hope to find myself walking the narrow cobblestone streets of Rome and throw a penny into the Trevi fountain. But for today, I will close my eyes and sip the last of my affogato and dream.
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
- 2 teaspoons vanilla extract (or 1 vanilla bean and 1 teaspoon extract)
- Espresso or strong coffee (one shot per person)
- 1/4 cup chocolate morsels
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- Makes 1 quart
- Brew to desired strength (you will only need about a shot per person)
- Melt your chocolate morsels until smooth. Transfer melted chocolate to a piping bag or small sandwich bag. Cut tip off of the bag and drizzle your creations onto wax paper placed on a cookie sheet. Freeze until firm.
- Once ice cream is firm, scoop into dish, drizzle with the espresso, and garnish with chocolate shape of your choice.