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Coffee Ice Cream Affogato

23

Stimulate the postdinner set with this espresso-based treat that combines sweet, bitter, and booze.

  • Servings: 4

Photography: James Baigrie

Source: Martha Stewart Living, June 2002

Ingredients

  • 1 pint best-quality coffee ice cream or gelato
  • 4 ounces liqueur, such as sambuca, amaretto, or Frangelico (optional)
  • 4 demitasse cups freshly brewed espresso

Directions

  1. Just before serving, scoop ice cream into four small bowls or large coffee cups. Divide liqueur among four small glasses, if using; serve liqueur and espresso alongside each bowl, and let each person pour them over the ice cream.

Cook's Notes

Although traditional gelato is denser than ice cream and therefore melts more slowly, you can use either one for equally delicious results. If you prefer, substitute very strong brewed coffee for the espresso.

Reviews Add a comment

  • kkollman
    18 OCT, 2011
    Really Yummy but simple desert!
    Reply
  • JBest78
    7 JUL, 2008
    How many ounces of espresso or strong coffee is used in this recipe (for those of us who don't own demitasse cups).
    Reply