What could be wrong with that? I challenged my homemade ice cream skills this week with a coffee ice cream with a ribbon of homemade salted caramel running through it. I learned the hard way that caramel is difficult to make on an electric stove. I burned it the first time but was successful the second. Once the ice cream was done, and done deliciously, I decided to use it to make the classic Italian dessert, affogato, which is simply ice cream with hot espresso poured over the top.
The decision to use coffee ice cream, in place of the traditional vanilla, was a good one. With the salted caramel ribbons running through the coffee ice cream, and the espresso poured on top, it was reminiscent of a frappucino sold at Starbucks, only better. The recipe for the ice cream and affogato is below. I used a salted caramel recipe from Two Peas and Their Pod. You can find it here.
- For the ice cream:
- 2 ¼ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ tsp salt
- 1-2 shots espresso (I used two in the ice cream)
- 5 egg yolks (at room temperature, beaten with a fork)
- ½ tsp vanilla
- ¼ cup caramel sauce (homemade or out of a jar)
- For the affogato:
- Hot espresso
- For the garnish; (all optional but so good!)
- Whipped cream
- Chopped hazelnuts
- Bittersweet chocolate shavings
- To make the ice cream:
- In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, and salt.
- Once the mixture is hot and steaming, remove from heat, add 1-2 shots of espresso and the vanilla. Stir well. Heat the cream/milk mixture but do not bring to a boil. Spoon one cup of the heated mixture into the beaten egg yolks a bit at a time, whisking constantly. After the cup of hot liquid has been added to the egg yolks, pour it back into the pot. Add the remaining 1 /14 cups of cream and stir well.
- Continue heating on low until the mixture covers the back of a spoon.
- Remove from heat and pour through a strainer over a bowl. Discard anything that is retained in the strainer.
- Immediately place the bowl in an ice water bath and stir until cooled. Chill in refrigerator until very cold. Place whatever storage container you plan to use in the freezer now. Freeze the ice cream according to your manufacturer's instructions. Remove the storage container from the freezer. Drizzle caramel on the bottom. Add a layer of ice cream and drizzle more caramel. Continue layering until ice cream is all out of the freezer. Move a butter knife around in swirls to make ribbons of the caramel. Add a final drizzle of caramel to the top. Freeze until firm.
- Serve with hot espresso poured over the top of a scoop and garnished to your liking. Plain is good too.