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The Italian-style here comes in the name, Affogato. Simply put, it's a scoop of vanilla ice cream, combined with a shot of hot espresso. Amy Traverso, with Yankee Magazine, stopped by Tonia's Kitchen to talk about this recipe, which really isn't much to write down! Amy told Tonia there's a lot of flavorful combinations here, including the robust flavor of the espresso, brought together with the richness of the ice cream. Don't forget about the hot and cold offsets either! It sounds great, but taking it a step further, Amy says they've found that adding maple syrup to the mix really makes it even better. Try it and see!
The Italian-style here comes in the name, Affogato. Simply put, it's a scoop of vanilla ice cream, combined with a shot of hot espresso. Amy Traverso, with Yankee Magazine, stopped by Tonia's Kitchen to talk about this recipe, which really isn't much to write down! Amy told Tonia there's a lot of flavorful combinations here, including the robust flavor of the espresso, brought together with the richness of the ice cream. Don't forget about the hot and cold offsets either! It sounds great, but taking it a step further, Amy says they've found that adding maple syrup to the mix really makes it even better. Try it and see!
- 4 large scoops vanilla gelato or vanilla ice cream
- 1 1/2 tablespoons maple syrup, warmed in microwave
- 1/2 cup hot freshly brewed dark-roast coffee or espresso
- Garnish: 1/2 teaspoon Tonewood maple flakes (optional)
Instructions:
Chill four small glasses or bowls in the freezer at least 15 minutes. Put 1 scoop of ice cream in each bowl. Stir the warmed maple syrup into the coffee and pour over the ice cream. Top with maple flakes if desired.
