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White Chocolate-Coffee Ice Cream Affogato

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Active Time:  25 Minutes
Total Time:  9 Hours 55 Minutes
  6 servings
Affogato, which means "drowning in" when translated into English, is a classic Italian dessert that transforms espresso and gelato into a whole new taste sensation. Gelato or ice cream is scooped into a clear heatproof mug, then hot espresso is poured over and "drowns" the gelato, melting it ever so slightly. In this recipe, white chocolate-coffee ice cream is paired with the hot espresso, making this Italian ice cream float even more decadent.
2 cups whole milk
2 cups heavy whipping cream
1 cup espresso coffee beans

8 large egg yolks
3/4 cup sugar
1/3 cup light corn syrup
6 ounces good-quality white chocolate (such as Bernard C, Lindt, Callebaut or Ghirardelli), chopped
1 to 2 tablespoons cognac (optional)

3/4 cup freshly brewed espresso
3/4 teaspoon freshly ground espresso coffee beans
White chocolate curls (optional)
Ground cinnamon (optional)
White Chocolate-Coffee Ice Cream Affogato Recipe at
Bring milk, 1 1/2 cups cream and 1 cup coffee beans to simmer in heavy medium saucepan. Remove from heat. Cover and let steep 30 minutes. Strain into medium bowl.

Whisk yolks, sugar and corn syrup in large metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into sieve set over another large bowl. Add 6 ounces chocolate; whisk until melted. Mix in remaining 1/2 cup cream and Cognac, if desired. Chill custard until cold, about 1 hour. Process custard in ice cream maker according to manufacturer's instructions.

Transfer ice cream to container and freeze until firm, at least 6 hours or overnight.

Scoop 3/4 cup ice cream into each of 6 cappuccino cups. Pour 2 tablespoons hot espresso or very strong coffee over each. Sprinkle with ground espresso. Garnish with white chocolate curls and sprinkle with cinnamon, if desired.

NOTE: Espresso may be subtituted with 3/4 cup very strong hot coffee made from 1 1/4 cups water and 3/4 cup ground espresso coffee beans.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Craving Cool: Frozen Chocolate Desserts
Nutrition Facts per Serving
Yield:   6 servings
Calories: 710
Fat. Total: 48g
Protein: 10g
Carbohydrates, Total: 63g
Sodium: 137mg
% Cal. from Fat: 61%
Cholesterol: 409mg
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