AFFOGATO
Provided by Giada De Laurentiis
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Using an electric mixer, beat the cream in a medium bowl until soft peaks form. Cover and refrigerate the whipped cream.
- Whisk the boiling water and espresso powder in a 1 cup glass measuring cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso. Scoop 1/2 cup of the gelato or ice cream into each of 4 dessert bowls or glasses. Pour 2 tablespoons or 1 shot of hot espresso over each. Top with the whipped cream and serve immediately.
AFFOGATO
Affogato, which is espresso and ice cream mixed together, is awesome. You can also try it with Cuban coffee.-Cathy Killinger Lopez, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 2
Steps:
- Pour espresso over ice cream.
Nutrition Facts : Calories 142 calories, Fat 7g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 61mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
FROZEN YOGURT AFFOGATO
Steps:
- Place 1 scoop frozen yogurt in each of 4 bowls and pour 1/2 cup espresso over each. Serve immediately.
FROZEN AFFOGATO
Make and share this Frozen Affogato recipe from Food.com.
Provided by Chef mariajane
Categories Frozen Desserts
Time 3h
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 832.5, Fat 67.4, SaturatedFat 40.2, Cholesterol 505.2, Sodium 297.6, Carbohydrate 50.7, Sugar 46.3, Protein 9.5
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