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Coffee ice cream affogato (dairy-free)
Coffee ice cream affogato (dairy-free)
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Prep Time:
240 minutes
Cook Time:
10 minutes
Total Time:
250 minutes
Create a crowd-pleasing, dairy-free twist on the classic Italian affogato.
Ingredients:
  • 6 egg yolks
  • 750ml soy milk
  • 150g caster sugar
  • 4 shots espresso coffee
  • Frangelico liqueur, to serve (optional)
  • Biscotti, to serve (optional)
Instructions:
  • In a saucepan, heat soy milk over medium heat until scalding. In a separate bowl, whisk egg yolks and sugar until pale. Slowly pour the scalded soy milk over the egg mixture. Return everything to the pan and cook for 3-5 minutes until thickened. Allow to cool, then transfer the mixture to a shallow container and freeze until edges are firm. Take it out of the freezer, beat with an electric mixer, and return to the container to freeze again.
  • Churn the mixture in an ice cream machine according to the manufacturer's instructions. Scoop two servings into each glass, then top with espresso and Frangelico before serving alongside biscotti.

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