In the world of food, there are some magical combinations, the sums of which are so much more than the parts they are made of. Affogato is one of these. Friends, I don’t know how I went through most of my life without knowing about it, and I consider this post a kind of public service announcement to make sure that it doesn’t happen to anyone else. When I had affogato for the first time a few years ago, I was incredulous. How could something so simple be so amazing? This is one of those things I start craving fiendishly on a regular basis. Well, now we make ours at home– and you can, too.Affogato is just vanilla ice cream with espresso poured over it. That’s it. It’s incredibly simple, but also perfect.
If you want it to be all yours, from start to finish, you can make your own vanilla ice cream. I love to make our ice cream, and I also have no problem buying some really high-quality local ice cream at the grocery store. Here’s my recipe for vanilla ice cream.
Vanilla Bean Ice Cream & Affogato Recipe
What You’ll Need
2 cups of heavy cream (you can also use 1 cup of full-fat milk if you want, but then you will definitely need an ice cream maker.)
1/3 cup sugar (you can use raw sugar or xylitol, honey is an option but will definitely change the flavor)
a pinch of sea salt
An ice cream maker (this is my favorite one) would be ideal, but because of the very high fat content of this recipe, you could also freeze it in a glass container, and scoop it pretty successfully.
For the espresso for the affogato, you will need something to generate a shot of espresso with– my favorite is an aeropress, but I think a really strong, short shot from a moka potcould work, if that’s what you have.
What to Do: 1. Pour half of the cream into a saucepan, and add the vanilla bean, sugar and egg yolks, and sea salt. (Keep half of the cream in the fridge, or really chill it by storing it in the freezer for the first part of this recipe– this will speed up the cooling process for the “batter” so you can churn it sooner.)
2. Turn the heat on low, and gradually warm the cream. Use a whisk to incorporate the egg yolks into the cream and keep things moving, whisking more as the mixture thickens. You are turning the cream into a custard and infusing it with vanilla at the same time. You don’t want to boil or simmer the cream– just heat it until it thickens.
3. Once the cream mixture has thickened up a bit, turn off the heat. Add the cold cream, and stir to incorporate. Remove the vanilla bean pod. You are almost done. Taste it to see if you need a little more sweetness (freezing it will dull the sweetness a little, so you should aim for a tad sweeter than you want your ice cream to taste.) Chill it to at least room temperature before adding to your ice cream maker.
4. Pour it into your ice cream maker, or into a container to freeze. Give it time to solidify, and then scoop it up!
5. Now, to turn this scoop of vanilla ice cream into affogato, you need a shot of espresso. We used to have a little espresso machine that we used for our daily coffee. But we have done away with it, now that we have a super handy gadget that honestly produces a better shot of espresso than our machine ever did. We are completely hooked, and now making affogato is as easy as heating up a little water and pressing it through some espresso grounds.
Pour it on over– err on the side of too little vs. too much espresso, because you don’t want to melt all of your ice cream. Honestly, I pushed the limits a little with this one. You can always pour in little more. Enjoy!!The strong flavor of the espresso mingles beautifully with the creamy vanilla, and as it gets colder, forms little ice crystals against the ice cream. I think I need to go make one right now.
Are you already a big fan? Anyone out there new to Affogato?
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An affogato is most commonly made with vanilla gelato, though a quality vanilla bean ice cream works, too. You can even switch it up to use flavored ice creams such as chocolate or mint chip, or try coffee ice cream or mocha for an extra hit of caffeine.
Vanilla ice cream is made with vanilla extract, while vanilla bean ice cream uses vanilla beans to flavor it. French vanilla can be made with either vanilla extract or vanilla beans, but a double-strength vanilla extract will achieve a strong, rich, complex flavor without scraping vanilla beans.
The affogato is an Italiano creation that translates to “drowned.” An affogato is essentially one to two scoops of vanilla gelato or ice cream doused by a shot of fresh espresso. This marriage of sweet ice cream and bitter coffee mingle, melting into a puddle of goodness.
How do you drink or eat affogato? While many establishments serve affogato with a spoon, you can also slowly sip it, especially if it's served in a tall narrow glass (which allows the ingredients to melt together).
Some say it requires a fresh pull of espresso and gelato — and only vanilla gelato, at that. Others argue that an affogato can be made at home with a strong shot of Moka pot coffee (or instant espresso) and whatever freezer-burned pint you have handy.
Affogato literally means “drowned” in Italian. The word is used to describe when a liquid is poured over a food, usually cold food, but it can also describe cooking techniques using minimal liquid at a temperature of 175-185 °F, which should never reach the boiling point.
Those are real vanilla beans. That heavenly vanilla in Natural Vanilla is also 100% sustainably sourced, so you can enjoy it even more, knowing that you're supporting farmers and their families in Madagascar through our partnership with the Rainforest Alliance.
What exactly are vanilla bean seeds or specks? They are just what they sound like, tiny black seeds that line the inside of a vanilla bean. When flavor houses extract vanilla beans to make vanilla extract, the goal is to extract all possible flavor from the bean, including its seeds.
Taste: A smoother consistency and richer taste characterize the French vanilla flavor, whereas regular vanilla ice cream is plainer. French vanilla has its eggy base to thank for its thick, custardy taste, while regular vanilla relies on cream plus a vanilla flavoring that derives from the vanillin compound.
To ensure your drink is prepared to your preference, make sure to let the barista know when you place your order. Enjoying an affogato at Starbucks is a great way to add a delightful flavor twist and extra caffeine kick to all your favorite Frappuccinos.
Ideally, coffee is poured on top of the ice cream before serving. Many prefer to use the spoon, while some slowly sip the concoction instead. Whichever method you use, ensure that you eat it before it melts. In Italy, the Affogato is typically served after lunch or dinner.
An Affogato is both a dessert and an espresso… together at last. It's prepared by pouring a shot of espresso directly over top of a scoop ice cream or gelato, and served in a small cup or glass along with a spoon.
Try a classic affogato with Vanilla ice cream, or customize with your favorite flavor. Now you can get this decadent treat that will transport your taste buds to Italy at Dunkin' and Baskin-Robbins combo stores nationwide for only $3.49.
All of the caffeine content in a serving of affogato comes from the espresso or brewed coffee poured on top. So, it contains roughly the same amount of caffeine you'd find in an espresso drink. This will vary based on the coffee you use but expect between 65 to 85 milligrams of caffeine per dessert.
It usually takes the form of a scoop of plain milk-flavored (fior di latte) or vanilla gelato or ice cream topped or "drowned" with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, Kahlúa, or other liqueur.
Gelato has a lower milk fat content than ice cream, usually 4 to 9%, yielding a softer, denser texture and smaller ice crystals. That's a result of the base, which typically includes less cream and more milk, as well as a slower churning process that introduces less air into the final product.
For a caffeine-free affogato alternative, simply steep a concentrate of our Organic Chaga Chicory and while it is still warm pour over the gelato, creating a delicious treat to savor at any time of day.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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In the world of food, there are some magical combinations, the sums of which are so much more than the parts they are made of. Affogato is one of these. Friends, I don’t know how I went through most of my life without knowing about it, and I consider this post a kind of public service announcement to make sure that it doesn’t happen to anyone else. When I had affogato for the first time a few years ago, I was incredulous. How could something so simple be so amazing? This is one of those things I start craving fiendishly on a regular basis. Well, now we make ours at home– and you can, too.
Affogato is just vanilla ice cream with espresso poured over it. That’s it. It’s incredibly simple, but also perfect.
5. Now, to turn this scoop of vanilla ice cream into affogato, you need a shot of espresso. We used to have a little espresso machine that we used for our daily coffee. But we have done away with it, now that we have a super handy gadget that honestly produces a better shot of espresso than our machine ever did. We are completely hooked, and now making affogato is as easy as heating up a little water and pressing it through some espresso grounds.
The strong flavor of the espresso mingles beautifully with the creamy vanilla, and as it gets colder, forms little ice crystals against the ice cream. 
I think I need to go make one right now.
