Affogato

By • May 6, 2011 15 Comments

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Author Notes: I grew up eating a bastard version of affogato, the Italian dessert that cleverly melds gelato and espresso. At night, I'd pour the leftover coffee from my parent's drip coffee maker over my ice cream. I liked the coffee-flavored ice shell that formed on the ice cream and the puddle of coffee milk in the bottom of the bowl. This caffeinated treat may also explain why, as a child, I was often up with my father watching ice hockey on TV late into the night.

Proper affogato has much more going for it. The mix of hot and cold, the bitter and sweet, and, of course, the fluffy cream cap that pools beneath the gelato.

This is the dessert that you want in your back pocket, ready for guests at a moment's notice. Keep a good stock of ice cream (a good life rule, generally), and I'm sure you have espresso or strong coffee around. If not, let's not discuss it. And spoons. Yes, you'll need spoons!
Amanda Hesser

Serves 4

  • 1 pint vanilla gelato or ice cream (the good stuff!)
  • 4 long shots espresso
  1. Scoop the ice cream into 4 bowls. Pour a shot of espresso over each mound of ice cream. Serve quickly!
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Comments (15) Questions (1)

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about 2 years ago Dina Moore-Tzouris

i like to cut paper straws in half and stick them in the cup(or bowl)--that way you can drink all the delicious resultant latte that remains after you've finished the gelato.

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about 2 years ago bjones70

Where did you find that little white marble container where the coffee is being poured from? thx

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hi there -- it's from ABC Home and I believe it's ceramic. It's a handy little pitcher!

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about 2 years ago bjones70

Thanks, Amanda. Couldn't located the pitcher on ABC's web site. I live near ABC in Flatiron and would love to see if they have it in the store. Would you happen to know the name of the brand or the name of the manufacturer? Many thanks!

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I don't know it off-hand, but could look tonight. Let me know if you need me to do this and I'll follow-up.

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about 2 years ago bjones70

If it's not too much of an inconvenience, I would appreciate that. Thanks again!

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The pitcher is made by Pordamsa in Spain.

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about 2 years ago bjones70

Amanda -- thanks so much! Cheers, Ben

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about 3 years ago Gourmet Metrics

My first Affogato was a restaurant in Woodstock a couple years. That version was spiked with Amaretto and I highly recommend the addition. Gotta say one of the best endings to a meal out there! At that time I scoured the internet for some background and came up with very little. Thank you Amanda sharing your version and your story.

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about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks!

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over 3 years ago culture_connoisseur

Delicious! I had this years ago at a little coffee shop in Pacific Beach, California. Will make it this weekend. Thanks for sharing!

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over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's a great little treat -- thanks for your comment!

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over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's a great little treat -- thanks for your comment.

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about 4 years ago FoodHabit

We like to add skinny curls of a good dark chocolate on top, or fat curls, if you like. You can shave a little on, if you prefer. Really dark chocolate, vanilla ice cream and espresso -- Yum!

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about 4 years ago Victoria Carr

I love this dessert. If I'm not making my own ice cream, I like Haagan Daz Five Vanilla because it's a lot like gelato since it isn't as creamy as regular Haagan Daz Vanilla.