Affogato Recipe

Time3h

Serves4

tonka bean gelato

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Ingredients

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1
Infuse the Milk
In a medium saucepan, combine the whole milk and heavy cream. Use a microplane to grate the tonka bean into the milk mixture. Heat over medium heat until it’s hot but not boiling, then remove from heat and let it steep for 30 minutes.
2
Mix Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
3
Combine and Cook
Slowly pour the warm milk mixture into the egg yolk mixture, whisking continuously to temper the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 10-15 minutes.
4
Chill the Mixture
Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature. Then refrigerate for at least 4 hours or overnight.
5
Churn the Gelato
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm, about 4 hours.

6
Prepare the Espresso
Brew two shots of espresso using your preferred method.
7
Assemble the Affogato
In a serving glass or bowl, add one or two scoops of the tonka bean gelato. Pour the hot espresso over the gelato.
8
Garnish
Dust with cocoa powder and add chocolate shavings if desired. Serve immediately.