Affogato with Vanilla Ice Cream and Salted Caramel
It’s hard to categorize affogato. Is it dessert? Is it coffee? Thankfully, we don’t have to clarify, since we put ours together in a way that offers the best of both worlds. If you’re in the mood for salted caramel, then we’ve got you covered.
Affogato is espresso poured over a hearty scoop—or two—of ice cream. We kept oura alcohol-free but you can pour a shot of liqueur over the ice cream too, if that’s your preference. Add it right after you pour the coffee. A dollop of whipped cream and a dippable Salted Caramel Biscotti move this dish from dessert to immersive event. It’s often served in a clear glass cup, because it is a visual experience as well as a flavorful one. Try it today!
Our prep time presumes that all ingredients, like ice cream and biscotti, are already prepared.
For the ice cream:
2 cups heavy cream
2 cups whole milk
3/4 cups cane sugar
2 teaspoons vanilla
1 batch Salted Caramel Sauce (see below)
For the Salted Caramel Sauce:
2 Tablespoons butter
4 Tablespoons Salted Caramel Seasoning
1/2 cup milk
1 1/2 teaspoons vanilla extract
To assemble:
1 or 2 scoops Vanilla Ice Cream with Salted Caramel Sauce
1 shot of espresso
1 dollop of whipped cream
1 Salted Caramel Glazed Biscotti
Salted Caramel Seasoning, to garnish
1. First, make the ice cream base. Put all ingredients except for Salted Caramel Sauce into a pot and heat over very low heat. You just want to help the sugar dissolve into the milk and cream. Stir frequently, until sugar is completely incorporated. Remove from heat and put in a pitcher or bowl in the refrigerator to cool.
2. When the ice cream base is completely cooled, assemble your preferred ice cream maker. Pour the base into the churning barrel, and make ice cream according to the instructions that accompany your maker. This should take 25-30 minutes.
3. Remove ice cream to a freezer-proof container and let it finish setting, until ready to use.
4. Then, prepare the Salted Caramel Sauce. Put butter and Salted Caramel Seasoning in a cold pan and start cooking over medium heat. Cook until butter is melted and the butter-sugar combination is at a mellow bubble, about 5 minutes.
5. Pour in milk and vanilla. Stir all ingredients together and keep them over medium heat, another 5-10 minutes, or until it has thickened enough to coat the back of a spoon.
6. Remove from heat and let it cool. Sauce can remain in the refrigerator for about two weeks; warm up to room temperature before using.>
7. When you’re ready to prepare ice cream, spread it out in a flat baking dish or rimmed baking sheet. Pour Salted Caramel Sauce over ice cream, then swirl it through with the back of a spoon.
8. Place caramel ice cream back into the freezer-proof container. Let it set up again if necessary. Scoop out as needed.
9. Then put it all together. Brew espresso.
10. Scoop ice cream into glass mug or large, sturdy rocks glass.
11. Pour espresso over ice cream. Then pour in a shot of liquor, if desired.
12. Add whipped cream. Tuck Salted Caramel Biscotti along the side of the cup.
13. Sprinkle with additional Salted Caramel Blend. Serve.