Italian Affogato
A quick, 5-minute, satisfying Italian dessert
Ingredients
- 1-2 scoops vanilla ice cream or gelato
- 1 shot espresso
- 1 Tbsp nut or coffee liqueur, like amaretto or nocino
- grated dark chocolate or sprinkling of cocoa powder
Instructions
- Brew the espresso you need for the number of people (1 espresso per person).
- Scoop 1-2 modest (meaning small) scoops of vanilla ice cream or gelato into a small glass or small bowl and pour over the shot of espresso.
- Pour 1 tablespoon of liqueur, if using, over the ice cream and garnish with a light sprinkling of cocoa powder or a shaving of chocolate.
Notes
- Use the best quality vanilla ice cream you can find such as Häagen-Dazs Vanilla Bean.
- Use espresso coffee (100% arabica is best, generally speaking, if you want to really get picky). Brew it with a moka pot or espresso machine. If you don’t have one, you can make extremely strong coffee with a coffee pot.
- Be sure you are using very cold ice cream. Don’t take it out of the freezer to soften up before making.
- If you are preparing for a crowd, try to scoop out the gelato into cups, put it back into the freezer and then brew your coffee. The moment the coffee is ready you are also ready to go with your ice cream all ready dished out. It makes serving a lot easier!
Tried this recipe?Let us know how it was!