Affogato

Coffee and dessert in one! A creamy caramel ice cream meets a small bold espresso. We promise that love will happen! Enjoy a good affogato.

8 portions

PT40M

40 min + 5 hours freezing time

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Ingredients

Caramel ice cream
4 egg yolks 
50 g Dansukker Light Muscovado Sugar 
70 g Dansukker Light Syrup 
350 ml whipping cream 
140 g Dansukker Glucose Syrup 

For the coffee
600–800 ml espresso or strong coffee

Instructions

Whisk together egg yolks, sugar and syrup. Bring the cream and glucose syrup to the boil. Whisk the egg mixture into the warm cream mixture. Press through a fine-meshed sieve.

Allow the batter to cool before processing it in an ice cream maker or putting it in the freezer. If you make the ice cream without an ice cream machine, freeze for at least 5 hours and stir occasionally.

Place one ball in each of 8 glasses. Pour over coffee and serve immediately.

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