Afogato with homemade coffee ice cream
Ingredients for 1 serving:
30 ml espresso
1-2 balls of coffee ice cream
chocolate chips
biscuits “lady fingers”
For the ice cream (4 servings)
300 ml of milk
150 g sugar
250 ml sweet cream
½ teaspoon vanilla paste
3 egg yolks
1 tablespoon instant coffee powder
pinch of salt
Preparation:
- Make the ice cream. Pour the milk, sugar and salt into a saucepan and heat, stirring, until the sugar has melted. In a separate bowl, whisk the egg yolks and slowly whisk in about half of the heated milk. Return the egg yolks to the saucepan and heat, stirring in some of the milk, until the mixture thickens slightly. Stir in the instant coffee powder, vanilla paste and sweet cream. Cool the mixture and cook the ice cream in an ice cream machine until thick. Pour the soft ice cream into a container and place in the freezer for at least 4 hours.
- Place 1-2 balls of ice cream in a glass and top with espresso. Served with chocolate chips and “lady fingers”.
More recipes:
the Slim Café Graphite espresso machine SEM800B
This recipe was created specifically for Stollar to unlock its full potential.