Stracciatella Italian Affogato
Stracciatella gelato is topped with a blend of cold brew whiskey and espresso for an easy Italian dessert.
Servings 6
Equipment
- ice cream maker
Ingredients
For the Ice Cream
- 1 ½ cup sugar
- ¼ cup cornstarch
- ¾ teaspoon kosher salt
- 2 ⅔ cup whole milk divided
- ⅔ cup heavy cream
- 1½ teaspoon pure vanilla
- 3 Tablespoon cold brew whiskey I use Jameson's
- 4 oz dark chocolate bar melted, I use Ghirardelli 60% Dark Chocolate
For the coffee blend
- 6 shots espresso or 8 oz of hot dark coffee
- 2 shots cold brew or coffee whiskey I use Jameson's Cold Brew
Instructions
For the gelato
- Freeze ice cream bowl according to manufacturer's directions but you shouldn't be able to hear any liquid splashing around inside.
- In medium saucepan over medium heat, whisk dry ingredients (sugar, cornstarch and salt) together for 1 minute.
- Add 1 ⅔ cup of whole milk. Continuously stirring over medium heat as the contents of the pan thicken ( should take about 5 minutes). Heat for an additional minute at a low boil, stirring the whole time.
- Meanwhile, in a measuring cup combine the remaining cup of milk, heavy cream, whiskey and vanilla.
- After the six minutes are up and the base is thickened, turn off the heat and add the remaining milk/whiskey mixture to the pan.
- Pour contents of pan into a wide, shallow glass bowl and cover with plastic wrap. Store in refrigerator until the base reaches 42° temp. This should take about 2 hours. You can also set the bowl over a pan or sink filled with ice if you're in a hurry. But make sure you stir the base before taking the temp of the contents as the center could still be warm. Don't rush this step!
- Pour chilled base into prepared ice cream maker and process according to manufacturer's directions. My ice cream maker takes approximately 25-30 minutes to thicken.
- During the last five minutes of processing and with the machine running, slowly pour melted chocolate into ice cream base.
- Remove the paddle from container and spoon ice cream base into the bottom of long rectangular freezer-safe container (needs a lid).
- Cover the container and freeze for about 6 hours till firm.
- Remove from the freezer about 10 minutes before serving.
Assemble the affogato
- Scoop 1 healthy scoop of gelato into wider-rimmed dessert cups or glasses. To make ahead, place each cup on a baking sheet and place into the freezer until ready to serve.
- Mix brewed coffee with the whiskey.
- Pour equal amounts of the coffee and whiskey blend over each serving of gelato.
Notes
Easy version: Use store-bought ice cream instead of making homemade.
Make ahead: Scoop the made ahead gelato into serving vessels and place on a sheet pan. Put the whole thing in the freezer. Remove right before serving.
Serving ideas: top with chocolate. Serve with a rolled, wafer cookie or sweet and spicy pecans from Trader Joe's.
Affogato variations:
- Classic Affogato: Vanilla bean gelato + coffee + whiskey
- Fall for Affogato: Pumpkin gelato + coffee + whiskey and ground pecans
- Mocha Affogato: Coffee gelato + coffee+ whiskey topped with shaved dark chocolate
- Pistachio Affogato: Pistachio gelato + coffee and caramel sauce
- Cookie Affogato: Chocolate chip cookie dough ice cream + coffee topped with crumbled cookies