I would like to have thought I invented a new dessert. Google the words Frozen Affogato, and you see an ice cream recipe of Martha Stewart that plays with the flavours but does not resemble an actual affogato. But then I made the mistake of going to the 2nd search page and someone have already had the same idea as mine.
An affogato is one of my favourite desserts. This from someone who hardly ever drinks coffee and if he does, it has to be decaf but somehow the cafeine buzz and sleeplessness following an affogato has never been a reason for me to say no to one. But then it is Italian and who can say no to anything Italian.
I was given a few bottles of Potion Cold Brew Coffee to try and since it has been such a hot summer to date, I guess it was a logical first thought to make a frozen version of the dessert. I thought the coffee would make a delicious granita and a creamy vanilla ice cream would be such a delicious companion to the granita.
Granita is easy to make. A bit time consuming as you need to scrape the mixture every 30 minutes to create the crystally iced dessert but you might as well do that while you wait for the ice cream to freeze. I made a divine no churn vanilla ice cream which is just a mix of cream, condensed milk and vanilla paste, whipped and frozen. It can not get easier!
This really is a match made in dessert heaven. It is a delicous play on flavours and textures. The bronzed coloured and coffee flavoured frozen crystals topped with the ice cold, smooth, creamy vanilla ice cream is hard to beat. I just love the different textures at play. The smoothness of the ice cream against the crunch of the iced crystals. As you eat, both the ice cream and granita melts and you end up with a creamy espresso type shot.
Luckily this recipe makes enough for you to have it over and over again. An idea that I think will work really well is to haphazardly plonk spoonfuls of the granita in with the half frozen ice cream, let it freeze until solid and scoop it out as you would ice cream. Just divine!
Our next Food Photograph Workshop is on the 21st of February and we still have a few spots open. You can get more details here and do let me know if you would like to book your spot for a fun and creative day out of the city. If you want to get more comfortable with your camera, improve your skills and learn our secrets, then this is the perfect chance to do it.
- 1 liter cold brew coffee
- ¼ cup sugar
- 1 tsp vanilla extract
- Ice Cream:
- 500ml cream (use 250ml whipping and 250ml heavy cream for am even creamier ice cream)
- 1 tin condensed milk
- 1 tsp vanilla paste
- pinch of salt
- To make the Granita :
- Mix the granita ingedients together and pour into a shallow container and place in the freezer
- Scrape the mixture with a fork every 30 minutes to create crystals
- Continue until the who mixture is frozen crystals (anything from 2 - 4 hours depending on your freezer)
- To make the Ice Cream
- Whip the cream until soft peaks and gently fold in the condensed milk, vanilla paste and salt until a smooth consistency
- Pour into a container and freeze until frozen
- To make the Affogato
- Place a few spoonfuls of granita in a glass
- Top with a scoop of ice cream
- Sprinkle with some more granita and serve immediately
** Disclaimer : I was given samples of Potion Coffee to try. Creating the recipe with the product was at my own discretion.