Made an affogato just fifteen minutes ago. Never heard of it before two weeks ago (I still keep calling it afrogado, adofrago, etc), but is like the infamous ice cream ball in a coffee (which I've been familiar with since early childhood... or was it ice cream in hot choco?), it's another arranged marriage of dairy fats and coffee. We have an espresso machine, and after having this afternoon's cappuccino, I remembered about Astrael's affogato post, and vaguely planned to buy ice cream. So, got myself some Quebon/Breyers vanilla sort (apparently, Breyers splits its branding image with Quebon for the vanilla flavour - I'm sure it just means Quebon has a license to make Breyers ice cream in Quebec).
For an affogato, first prepare some of the darkest possible espresso coffee and put it in the refrigerator for an hour or two in advance - freezer is ok, but better keep an eye on it. When the coffee has chilled, scoop out some ice cream in a plate with sides. Using a small spoon, try to coat the ice cream with coffee, and watch. At first, it may seem like it all drips down on the plate surface, but actually, what remains on the ice cream solidifies and gives a more of less thick crust to it. Coffee ice cream is miles ahead my favourite kind, so this recipe is a treat to me (my mother thought it tasted like bad ice cream you left in the freezer for too long). Other foodpics: 1 | 2 | 3.
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