Affogato al Caffe

1. 1

   In a 3-quart saucepan bring the milk to a boil over medium-high heat.

2. 2

   Remove from heat and add the espresso.

3. 3

   In a mixing bowl, beat the yolks until pale yellow.

4. 4

   Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted.

5. 5

   Stir in half of the hot milk, then stir in the remaining milk.

6. 6

   Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes.

7. 7

   Stir in the vanilla and chill for 1/2 hour.

8. 8

   Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture.

9. 9

   Transfer to an ice cream machine and freeze according to manufacturer's instructions.

10. 10

    (The semifreddo can be made up to 2 weeks in advance).

11. 11

    Whip the remaining 1/2 cup cream to soft peaks.

12. 12

    Place 1 scoop of semifreddo in each of eight tall glasses.

13. 13

    Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.

No additional tips available.