Inspired by Stella Parks’ Quick Condensed Milk and Nigella Lawson’s No-churn Coffee Ice Cream
While I wake up thinking about food, and flavor combinations, and what we’ll make for Sunday dinner, I don’t wake up wanting more than a cup of coffee and a spoonful of leftovers. So when I saw the contest title, I knew immediately what I’d be making… a treat served normally too late for my no-coffee-after-noon-unless-you-want-to-be-up-all-night body. Affogato.
Affogato literally translates from Italian to “drown” and what a better way to describe a hill of ice cream lost in a sea of coffee.
2 cups milk (any percentage will do, I used whole milk)
1.5 cups + 2 TBSP heavy cream, divided
½ cup sugar / 100 grams
2 TBSP vanilla paste
Pinch of salt
Espresso or strong coffee to serve
Chill your stand mixer bowl and balloon whisk or bowl and egg beater whisks in the fridge or freezer.
Combine milk, ¼ + 2 TBSP heavy cream, ½ cup sugar, and a pinch of salt in a heavy bottomed pot and place over medium heat.
Return remaining heavy cream to fridge.
Stir occasionally with a heat resistant spatula, until the milk begins to thicken, and the mixture begins to simmer, about 12 minutes.
Simmer 30 minutes, scraping often to prevent buildup. Keep an eye out for the thickened milk to suddenly foam - you’re nearly there. When you see the foam, stir continuously, until it subsides. Remove from heat.
When cooled to room temp, scrape into prepared bowl. Add a splash of the remaining heavy cream and whisk to incorporate. Then, add the rest of of cream and vanilla paste. Whisk until you see soft peaks.
Transfer to a pint container and freeze for at least six hours.
Add a scoop of ice cream to a cup and pour espresso or strong coffee over the top, adjust the ratios depending on your desired level of creamy sweetness