This Maple Affogato Is the Best Way to Eat Ice Cream in the Fall
Just because summer is nearly over doesn’t mean that we have to stop eating ice cream, right?! Why not transition straight into fall with this maple ice cream! Top it off with some cold brew, and you’ve got yourself the most delicious affogato you’ve ever tasted. This Italian dessert typically consists of a scoop of gelato “drowned” in a shot of espresso (where the name “affogato” comes from). We’ve taken the classic up a notch by using homemade maple ice cream and cinnamon-infused cold brew. So simple yet so indulgent. Serve it up instead of an after-dinner drink at your next dinner party or at a glamorous brunch. We won’t even judge if you sneak one for breakfast — there’s coffee in there, after all.
<br/>serves 4 to 6
— 2 cups heavy cream
— 1 cup whole milk
— 2 large eggs
— 1 cup real maple syrup, divided
— 1/3 cup coarsely ground coffee beans
— 1 cinnamon stick
Keep a watchful eye on the cream as it heats up. It should slowly come to a boil to prevent it from being scorched. Whisk in the eggs to help eliminate clumps and scrambling. Do not re-boil once the eggs have been added or the mixture may curdle. To ensure that there are no cooked egg bits in the ice cream base, strain with a mesh sieve before freezing.
- Place the cream and milk in a saucepan. Heat over medium temperature, stirring intermittently until the mixture comes to a boil.
- Meanwhile, whisk together the eggs.
- Remove the cream mixture from the heat. Add a small amount of the hot cream to the eggs to gradually bring their temperature up (so they don’t scramble).
- While whisking, slowly pour the egg mixture back into the saucepan.
- Return the saucepan to the stove over low heat. Stirring constantly with a rubber spatula or wooden spoon, cook the cream mixture until slightly thickened and about 170 degrees on a candy thermometer.
- Remove from the heat and stir in 3/4 cups of the maple syrup.
- Chill in the refrigerator, then churn according to the manufacturers’ instructions on your ice cream maker.
- Transfer the churned cream into a freezer-safe container. Cover and freeze overnight.
- Place the ground coffee beans and cinnamon stick (broken in half) in a coffee press. Cover with about 2 1/2 cups water and stir. Refrigerate overnight. Once ready, plunge the coffee with the coffee press, strain and stir in the remaining maple syrup (a couple teaspoons at a time, or to taste).
- Place 2 to 3 scoops of the maple ice cream in a dish and pour over about 1/2 cup cold brew coffee. Enjoy!
Make the cold brew in a French press for easy straining. If you don’t have a French press, let the coffee grounds steep overnight in a mason jar, then strain with a regular coffee filter.
Churn the ice cream according to the manufacturer’s directions. Freeze overnight in a separate container (covered with a piece of parchment paper) or until solid and scoop-able.
Pour the cold brew over the dished-up ice cream and enjoy! Eat with a spoon and be sure to slurp up the melty ice cream-coffee mixture at the end!
What are your favorite ways to enjoy ice cream all year ’round? Be sure to tag your creations on Instagram using the hashtag #iamcreative.