Affogato
By America's Test KitchenPublished on June 29, 2009
Yield
Serves 4
Ingredients
Before You Begin
Affogato is best made tableside. Bring out the ice cream in individual dishes, with the espresso on the side. Let individuals pour their own espresso over the ice cream and eat immediately. Ultrathin pizzelle wafers (sold in Italian markets and many gourmet stores) are nice served alongside the affogato.
Instructions
- Scoop the ice cream into individual bowls or parfait glasses (about 1/2 cup per serving). Bring the bowls of ice cream to the table, along with individual servings of espresso and liqueur, if using, in demitasse cups or shot glasses. Pour the epresso and the liqueur, if using, over the ice cream. Serve immediately.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
The trick to a good affogato recipe is to use high-quality ice cream with lots of butterfat and a low overrun. Butterfat makes the ice cream creamy and rich. A low overrun means the ice cream doesn’t have a lot of air pumped into it during churning. While an espresso maker is almost a necessity to make an affogato recipe, a very strong cup of drip coffee made with good-quality dark roast beans can do.
Before You Begin
Affogato is best made tableside. Bring out the ice cream in individual dishes, with the espresso on the side. Let individuals pour their own espresso over the ice cream and eat immediately. Ultrathin pizzelle wafers (sold in Italian markets and many gourmet stores) are nice served alongside the affogato.
Instructions
- Scoop the ice cream into individual bowls or parfait glasses (about 1/2 cup per serving). Bring the bowls of ice cream to the table, along with individual servings of espresso and liqueur, if using, in demitasse cups or shot glasses. Pour the epresso and the liqueur, if using, over the ice cream. Serve immediately.
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