Affogato (ice cream & espresso)

Perhaps the most soul satisfying, yet ridiculously easy Italian dessert that speaks to the senses.  Cold, creamy ice cream with a shot of hot, dark espresso poured over.  That's it!  Kind of like an adult version of an iconic ice cream float.  The Italians knew what they were doing when they came up with this heavenly bite. 
Gorgeous photo compliments of my food photographer friend Kimberly @pixelated_palate on Instagram or at https://www.kimberannphotography.com

This lovely treat is the perfect mixture of hot & cold.  A dash of cinnamon over the top or some shaved chocolate or crumbled cookies add another layer of texture or dimension, but are not needed.

I'm keeping this short and sweet so we can get right to the "recipe" if you can even call it that.  So simple, yet so incredibly satisfying.   This will bring a smile to your face and a perk to your step.

I love my Capresso espresso maker, which also froths milk and makes a mean Americano on a daily basis for Tim.

These double walled glass espresso mugs come in handy.

You'll also want some cute glass dessert cups for your Affogato & so much more,

I filmed this Affogato at the Estoria Estate in Auburn, Indiana ( https://www.estoriaestate.com) and had the pleasure of working with a very talented food photographer.  You can find her on Instagram @pixelated_palate​ and follow for food photos that are truly breathtaking.

Affogato
Serves 1

The formula is essentially:
1 scoop of very good vanilla ice cream
1 shot hot espresso or coffee (I've even used decaf when serving to guests in the evening)

Pour the hot espresso over the ice cream, or let your guests each do their own which is quite fun.
If desired you can garnish with cinnamon, chocolate shavings or a dollop of whipped cream.
Whatever you fancy can happen with your affogato.

Enjoy the ice cream that quickly softens, then melts as the hot espresso envelopes it.  What's left after you take several bites is remeniscent of a lovely, creamy cappuccino that you can sip.

If you're doing several to serve, the best method is to prescoop the balls of ice cream in advance onto a small sheet pan  or tray and stick them in the freezer until it's time to serve.

​Then place the frozen scoop into your serving dish before pouring over the java.