Once you’ve discovered the Italian treat affogato—a grown-up sundae in which vanilla ice cream is covered with espresso and, if you’re interested, liqueur—it’ll become your go-to dessert for dinner parties. Chilling the espresso requires a little forethought, but once that’s done the rest is molto facile.
SERVES: 4
INGREDIENTS:
- 1 pint vanilla or hazelnut ice cream (or gelato)
- ½ cup brewed espresso, cooled to room temperature or chilled
- Liqueur, such as Grand Marnier, crème de cacao, or Kahlùa (optional)
- Roughly ground espresso beans, for garnish (optional)
INSTRUCTIONS:
- Fill four bowls or parfait cups with 2 to 3 scoops each of ice cream, and drizzle each with a quarter of the espresso.
- Drizzle with liqueur, if using.
- Garnish with crushed espresso beans, if using.
TIP:
- If you don’t have an electric espresso maker, you can brew espresso in a stovetop espresso maker or use an electric drip coffee machine: Brew ½ cup ground espresso beans with 3 cups water.
