Frozen Affogato

The Italian tradition of dousing desserts with hot espresso becomes especially cooling in this swank cookies-and-cream concoction, with silky espresso ice cream and frozen vanilla whipped cream bolstering crunchy biscotti and chocolate-coated coffee beans.

  • Servings: 6
Frozen Affogato

Source: Martha Stewart Living, July 2008

Ingredients

For Assembly

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/3 cup ground espresso (not instant)
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean, split and scraped, pod reserved for another use
  • 1/2 cup chocolate-covered espresso beans, chopped
  • Biscotti, for serving

Directions

  1. Make the espresso ice cream: Heat cream, milk, and ground espresso in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let cream mixture steep at room temperature for 1 hour.

  2. 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, whisking constantly until well combined. Return mixture to 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.)

  3. 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.

  4. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour. (Ice cream can be frozen overnight.)

  5. Make the frozen vanilla cream: Whisk cream, sugar, and vanilla seeds in a large bowl until medium-stiff peaks form. Cover, and freeze until firm, 1 1/2 to 2 hours.

  6. To assemble: For each serving, arrange 3 scoops espresso ice cream and 2 smaller scoops frozen vanilla cream in a dish. Sprinkle with chopped chocolate-covered espresso beans, and serve immediately with biscotti.

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