Ximénez Affogato Recipe

Warm milk and cream

In a medium saucepan, combine 1.25 cups whole milk and 0.75 cups heavy cream. Warm over medium heat until the mixture is hot and just beginning to steam, but not boiling (about 5–7 minutes).

Whisk yolks and sugar

While the milk warms, whisk 3 egg yolks with 0.5 cups granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper the yolks

Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, stirring constantly.

Cook custard

Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon (temperature about 170–175°F / 77–80°C). Do not boil.

Strain and cool

Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 tsp vanilla extract and 1/4 tsp fine sea salt. Let cool for 20–30 minutes at room temperature, then cover and chill thoroughly in the refrigerator for at least 4 hours or overnight.

Churn and freeze

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve gelato texture (typically 20–30 minutes). Transfer to a freezer-safe container and freeze for at least 2 hours to firm up.

In a small saucepan, combine 0.5 cups Pedro Ximénez sherry and 2 tbs dark brown sugar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer until the liquid has reduced by about one-third and is slightly syrupy (about 6–8 minutes).

Remove from heat and whisk in 1 tbs unsalted butter until melted and the sauce is glossy. Allow the sauce to cool slightly; it will thicken further as it cools. Keep warm or at room temperature for serving.

Prepare 2 shots of hot, freshly brewed espresso (about 60 ml total). Place 2 generous scoops (about 3/4 cup total) of the chilled salted vanilla gelato into each serving glass or small bowl (this recipe makes approximately 4 servings; see servings below).

Pour one shot of hot espresso over the gelato in each glass. Drizzle about 1–1.5 tablespoons of the warm PX sherry sauce over the top of each affogato so the sherry flavor melts into the gelato.

Finish each serving with a light pinch (about a pinch or 1/8 tsp) of coarse sea salt or flaky salt to amplify the salted vanilla flavor. Serve immediately while espresso is hot and gelato is still scoopable.