5 Ingredients or Fewer

Affogato with no-churn vanilla ice cream (made with homemade condensed milk)

August 15, 2019
1 Ratings
Photo by Jen
  • Prep time 7 hours
  • Cook time 1 hour
  • Makes 1 1/2 pints
Author Notes

Inspired by Stella Parks’ Quick Condensed Milk and Nigella Lawson’s No-churn Coffee Ice Cream

While I wake up thinking about food, and flavor combinations, and what we’ll make for Sunday dinner, I don’t wake up wanting more than a cup of coffee and a spoonful of leftovers. So when I saw the latest Food52 contest was titled, "Your All-time Best Creamy Breakfast," I knew immediately what I’d be making... treat served normally too late for my no-coffee-after-noon-unless-you-want-to-be-up-all-night body. Affogato!

Affogato literally translates from Italian to “drown” and I can't imagine a better way to describe a mountain of ice cream swimming in a sea of coffee. Especially in the morning.

Two tricks to keep in mind:
1. When you make the sweetened condensed milk, there's a lot of stirring to make sure you don’t get film or build up on the bottom or sides. It takes a little time but is easy stirring.
2. When you whisk the batter up, be sure you’ve got a cold bowl, whisk, and cream. —Jen

What You'll Need
  • 2 cups Milk (any percentage will do, I used whole milk)
  • 1.5 cups + 2 tablespoons Heavy Cream (divided)
  • 1/2 cup Sugar
  • 2 tablespoons Vanilla Bean Paste
  • pinch Kosher Salt
  • Coffee or espresso to serve
  1. Chill your stand mixer bowl and balloon whisk or bowl and egg beater whisks in the fridge or freezer.
  2. Combine milk, ¼ cup + 2 TBSP heavy cream, ½ cup sugar, and a pinch of salt in a heavy bottomed pot and place over medium heat. Return remaining heavy cream to fridge.
  3. Stir occasionally with a heat resistant spatula, until the milk begins to thicken, and the mixture begins to simmer, about 12 minutes.
  4. Simmer 30 minutes, scraping often to prevent buildup. Keep an eye out for the thickened milk to suddenly foam - you’re nearly there. When you see the foam, stir continuously, until it subsides. Remove from heat.
  5. When cooled to room temp, scrape into prepared bowl. Add a splash of the remaining heavy cream and whisk to incorporate. Then, add the rest of of cream and vanilla paste. Whisk until you see soft peaks.
  6. Transfer to freezer-safe container and freeze for at least six hours, or overnight.
  7. Add a scoop of ice cream to a cup and pour espresso or strong coffee over the top, adjust the ratios depending on your desired level of creamy sweetness.

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