Coffee Ice Cream Drowned in Coffee (Affogato Semifreddo Coviglia)

1. 1

   Place milk and vanilla bean into a 2 quart saucepan, bring to a boil, remove from heat and add espresso.

2. 2

   In a mixing bowl beat the eggs to golden and gradually add sugar until light yellow ribbons have formed.

3. 3

   Place back into milk pan and cook slowly until mixture coats back of spoon thickly and sets slightly to custard.

4. 4

   Texture should resemble thick gravy.

5. 5

   DO NOT BOIL OR MIXTURE WILL CURDLE.

6. 6

   Remove vanilla bean and cool in refrigerator for 1/2 hour.

7. 7

   Whip cream to stiff peaks and fold into custard mixture.

8. 8

   Place mixture into ice cream machine and freeze according to manufacturers instructions.

9. 9

   Remove and freeze 2 hours.

10. 10

    Place 1 scoop coffee ice cream into each of 4 water glasses.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.