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Martha Stewart's frozen affogato
Martha Stewart's frozen affogato
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Prep Time:
25 minutes
Cook Time:
8 minutes
Total Time:
33 minutes
Impress your guests with a chic Italian-inspired cookies-and-cream dessert, infused with hot espresso for a refreshing twist.
Ingredients:
  • Biscotti, to serve
  • 1000.00ml thickened cream
  • 515.00 gm milk
  • 82.50 ml ground coffee
  • 8 large egg yolks
  • 0.60 gm salt
  • 4.40 gm vanilla extract
  • 1 vanilla bean, split
  • 125.00 ml chocolate coated coffee beans, chopped
Instructions:
  • Prepare the Espresso ice-cream by gently simmering cream, milk, and ground coffee in a saucepan on medium heat until just simmering (do not boil). Remove from heat, cover, and let sit for 1 hour to enhance flavors.
  • Reheat the uncovered cream mixture until it's hot but not boiling. In a large bowl, whisk together yolks, 3/4 cup sugar, and salt. Slowly pour the hot cream into the yolk mixture while whisking continuously until well combined. Return the mixture to the saucepan and cook over medium heat, stirring constantly for about 8 minutes, until it thickens enough to coat the back of a spoon. Be careful not to let it simmer.
  • Prepare a fine sieve lined with muslin. Strain the mixture through the sieve into a bowl to separate solids. Stir in vanilla extract, then let it cool, stirring occasionally. Cover and refrigerate overnight.
  • Chill the mixture in an ice-cream maker following the manufacturer's guidelines. Transfer to a large container and freeze for a minimum of 1 hour until solid.
  • For the Frozen Vanilla Cream: Separate seeds from pod and discard the pod. Whip cream and sugar with vanilla seeds in a sizable freezer-safe bowl until medium-stiff peaks form. Cover and freeze for 1 1/2 to 2 hours, or until solid.
  • For serving, place 3 scoops of espresso ice cream and 2 small scoops of frozen vanilla cream in each dish. Top with coffee beans and serve with biscotti.

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