Vietnamese Coffee Affogato (gf) Recipe
cocoa nib brittle, coffee ice cream, espresso
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Ingredients
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Cocoa Nib Brittle
Coffee Ice Cream
Espresso
Method
Cocoa Nib Brittle
- 1
Prepare the Baking Sheet
Line a baking sheet with parchment paper and set aside.
- 2
Cook the Sugar Mixture
In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and unsalted butter. Stir until the mixture is melted and begins to boil.
- 3
Add Cocoa Nibs and Salt
Once boiling, remove from heat and quickly stir in cocoa nibs and sea salt until evenly distributed.
- 4
Cool the Brittle
Pour the mixture onto the prepared baking sheet and spread it out evenly. Allow it to cool completely before breaking into pieces.
Coffee Ice Cream
- 5
Combine Ingredients
In a large mixing bowl, whisk together heavy cream, sweetened condensed milk, instant coffee granules, and vanilla extract until well combined.
- 6
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours or until thoroughly chilled.
- 7
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Espresso
- 9
Brew the Espresso
Brew 1 cup of freshly brewed espresso using your preferred method (espresso machine, stovetop espresso maker, etc.).
Assembly
- 10
Serve the Affogato
In a serving dish, place 1-2 scoops of coffee ice cream and pour the hot espresso over the top. Top with pieces of cocoa nib brittle for crunch.
