Affogato means drowned in Italian. Sounds ominous, but tastes delicious. It’s basically ice-cream and espresso and what could be better on a hot summer night? When I was little, there was a similar treat in Russia called café glacé – which despite its french name was just coffee and ice cream. I was too young to have coffee but I always liked the idea.
On my recent vacation, we had a short stop in LA and after our first dinner there we went for a walk. We found a small gelato shop and on their wall they had this special: ice cream with a shot of espresso. I had to have it!!! It was the best end to a nice evening. After I got back home to Toronto, I found a litre of cream in my fridge left by mom who stayed in our house with the cats while we were away. I knew the cream was destined for homemade ice cream. And homemade ice cream was destined for Affogato.
Vanilla Ice Cream, Philadelphia-Style
adapted from The Perfect Scoop by David Lebovitz
Heavy cream – 3 cups or 2 cups heavy cream + 1 cup whole milk OR 3 cups half-and-half cream (see comment below)
Sugar – 3/4 cup
Pinch of salt
Vanilla bean, split in half lengthwise – 1
Vanilla extract – 3/4 teaspoon
- Pour 1 cup of cream into a saucepan, add sugar and salt.
- Scrape seeds from the vanilla bean into the saucepan and add the vanilla pod to the pot.
- Warm over medium heat, stirring, until the sugar is dissolved.
- Remove from heat and add remaining 2 cups of cream and vanilla exact. Mix.
- Chill the mixture in the fridge.
- When ready to churn, remove vanilla bean (you can rinse it, dry it and put into sugar to make vanilla sugar).
- Freeze the mix in the ice cream maker according to the manufacturer’s instructions.
I used 3 cups half-and-half cream, so ice cream was not really creamy. It was delicious, but due to relatively low fat content it was not as creamy as regular ice cream.