Vanilla Ice Cream Affogatos – a delicious recipe with vanilla bean, milk, heavy cream, egg yolks, granulated sugar, freshly made. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine vanilla bean, vanilla bean seeds, evaporated milk and cream in a medium saucepan. Bring to a boil then remove from heat. Cover and let stand for 20 mins. Discard vanilla bean.
2
Meanwhile, whisk together egg yolks and sugar until thick and creamy. Gradually whisk in vanilla mixture then return to pan. Cook, stirring, over low heat for 15 mins, or until mixture thickens slightly (do not allow to boil).
3
Strain into a shallow metal baking pan, cover surface with plastic wrap and let cool to room temperature. Freeze until almost set.
4
Transfer ice cream to a large bowl and chop coarsely. Beat until smooth then pour into a loaf pan, cover and freeze until firm.
5
Scoop ice cream into 4 serving bowls. Pour espresso over top to serve.
346
kcal
Calories
14
g
Fat
32
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 None vanilla bean, split lengthwise, seeds scraped out, 1 cup light evaporated milk, 1/3 cup heavy cream, 2 None egg yolks, and more.
Yes, Vanilla Ice Cream Affogatos falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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