← Back to Search Results Italian
vanilla-bean-affogato

Photo by: Tina Rupp
Comments: 0
 

Recipe

Hot coffee, cold ice cream: this is truly a dessert that everyone can make. Affogare is Italian for “to drown,” which is just what the espresso does to the ice cream here. If you’re like us, you may want to wait a few minutes for the ice cream to melt into the hot espresso a little and pool in the bottom of the glass. Make sure to capture a bit of still-cold ice cream in each spoonful.

Yield :  4 Servings

Ingredients

  • 1 pint premium vanilla ice cream
  • 1 vanilla bean
  • ½ cup freshly brewed hot espresso

Directions

Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.

Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.

Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.

Notes

Freshly brewed espresso is hard to substitute, but if you don’t have access to an espresso machine, dissolve a few tablespoons of instant espresso powder in ½ cup boiling water.


© 2008 Matt Lewis and Renato Poliafito

Note from Cookstr's Editors

Nutritional information is based on 4 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

137kcal (7%)
85mg (9%)
0mg (1%)
78mcg RAE (3%)
166mg
33mg
2g
14g
0g
16g
29mg (10%)
57mg (2%)
5g (23%)
7g (11%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?