The Viral Espresso Affogato from Florence at Home

vanilla ice cream

🥗Healthier: frozen yogurt

💰Cheaper: vanilla custard

Frozen yogurt reduces calories while maintaining creaminess.

espresso

🥗Healthier: strong brewed coffee

💰Cheaper: instant coffee

Instant coffee is more accessible and cost-effective.

Make gelato by starting with 4 egg yolks in a KitchenAid mixer.

Add 150 g of granulated sugar to the egg yolks.

Use a scale to measure the sugar or use 1/3 cup (approximately 60 g).

Add 2 cups of whole milk to a small pot and begin to gently warm it up while whisking constantly.

Set the KitchenAid bowl on top of a small bowl with water to create a double boiler and whisk the egg yolks and sugar constantly to temper them.

Warm the egg mixture to around 130-140°F and the milk to 170-180°F.

Slowly add the warm milk to the egg mixture one ladle at a time while whisking constantly.

Once half the milk is added, pour in the rest while whisking until it reaches 170-180°F.

Add 1/2 cup of cold cream to cool the mixture down and check that it coats the back of a spoon.

Strain the mixture into a bowl to catch any cooked egg bits.

Pour the mixture into a compression ice cream machine and use the gelato paddle.

Churn for about 40-55 minutes until it reaches a thick and creamy consistency.

If using a basic ice cream maker, it will take about 20-30 minutes to freeze.

After about 11 minutes, check for soft serve consistency and continue churning.

Add vanilla extract during the churning process if forgotten earlier.

Once done, transfer the gelato to a container and cover with parchment paper.

Freeze for at least 4 hours to firm up the gelato.

The next day, prepare to serve the affogato by retrieving the gelato from the freezer.

Use a chilled coffee mug and either a metal spoon or ice cream spatula to scoop the gelato.

Let the gelato soften slightly in the fridge if too hard.

Fill the chilled mug with gelato, smoothing it out and coating the sides of the mug.

Use the back of the spoon to create a decorative pattern on the gelato.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens