Literally translated from the Italian as “drowned,” affogato consists of a scoop of vanilla ice cream topped with a stiff shot of hot espresso. The ice cream melts into the hot coffee, providing a hot-cold, bitter-sweet, acidic-creamy sensation.
Why This Recipe Works
The trick to a good affogato recipe is to use high-quality ice cream with lots of butterfat and a low overrun. Butterfat makes the ice cream creamy and rich. A low overrun means the ice cream doesn’t have a lot of air pumped into it during churning. While an espresso maker is almost a necessity to make an affogato recipe, a very strong cup of drip coffee made with good-quality dark roast beans can do.
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