Stracciatella Italian Affogato
Top creamy homemade stracciatella gelato with steaming hot espresso and Irish whiskey for the perfect Italian dessert recipe to serve at your next dinner party or for Sunday brunch 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 2/3 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
