Spiced ice cream affogato
 
 
What you need: Large saucepan Medium mixing bowl Serving jars or bowls
AUTORE:
TIPO DI RICETTA: Dessert
PORZIONI: 4
INGREDIENTI
  • What you need:
  • Large saucepan
  • Medium mixing bowl
  • Serving jars or bowls
  • Ingredients:
  • For the ice cream
  • 2 cups whole milk
  • 1 & ¼ cups pure cream
  • 6 egg yolks
  • 1 cup caster sugar
  • Pinch sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground all spice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • For the affogato
  • 1 generous scoop of spiced ice cream
  • 1 espresso shot
COME PROCEDERE
  1. To make the ice cream: Heat the milk and cream in the saucepan until just simmering. Allow to temper for 10 minutes. Meanwhile beat the egg yolks and sugar until smooth. Slowly ladle the milk mixture over the eggs until all the milk is finished.
  2. Pour the mixture back into the saucepan and cook on a very low heat until thickened. Add the spices, vanilla and salt.
  3. Cool ice cream mixture completely then pour into your ice cream maker and follow manufacturers instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.
  4. Transfer to a freezer safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too. If you freeze overnight, you should get it out at least 10 minutes before you want to serve.
  5. To make the affogato: scoop a generous portion of ice cream into a cup and pour over a shot of freshly made espresso. Eat immediately.
  6. Storage: ice cream will keep in an airtight container in the freezer for up to a 3 weeks.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/affogato-speziato-alla-panna/