My friend’s Father makes an exceedingly good affogato. I spent some time with their family whilst I was on Holiday and I fell in love. I’d plead for a recipe, but it’s really just too simple! This concoction is the stuff of dreams; how could the Italian’s not marry two of their most loved exports? I adore how the ice cream is smothered in the bitter, coffee goodness. Then there is the fact that you only need those two ingredients.
This really is best with good quality vanilla ice cream, not that horrible neon yellow stuff. All ice cream needs is sugar, eggs, milk (or cream) and vanilla. Granted most have a stabiliser in too, but if the ingredients list is much longer than that look for another brand. I use Brucciani. It’s made fairly locally and it’s my Mum’s favourite.
I’m not sure if this is a dessert or a drink, I guess it all depends on how fast you eat it! Personally I like to let it sit a while and wait for the temperatures to mingle a little – it’s my favourite part. The hot espresso against the chill of the ice cream and then the middle ground where your taste buds just aren’t sure what it is…
Please excuse the photo, it turns out this is incredibly difficult for a beginner to photograph- I can’t do it justice. If any of you have any tips for me I’d love to hear them! Oh and one final thing, I’m pretty sure I should tack a health warning on to the end of this post: if you’re a coffee lover, this is about as addictive as a dessert gets.
For extra indulgence, lace with Amaretto or Kahlua
Dress it up with some chocolate shavings or crushed coffee beans
Try out chocolate ice cream, maybe baileys
For a more substantial dessert, try pairing with biscotti