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Prep time
7 hours
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Cook time
1 hour
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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
Ingredients
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2 cups
Milk (any percentage will do, I used whole milk)
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1.5 cups + 2 tablespoons
Heavy Cream (divided)
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1/2 cup
Sugar
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2 tablespoons
Vanilla Bean Paste
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pinch
Kosher Salt
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Coffee or espresso to serve
Directions
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Chill your stand mixer bowl and balloon whisk or bowl and egg beater whisks in the fridge or freezer.
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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.
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Stir occasionally with a heat resistant spatula, until the milk begins to thicken, and the mixture begins to simmer, about 12 minutes.
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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.
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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.
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Transfer to freezer-safe container and freeze for at least six hours, or overnight.
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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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