It has been a cold and snowy start to 2025 in Lexington. Yet, even with this bundle-up sort of weather, I have been playing with ice cream. Usually, I think of ice cream as a summer treat. What more refreshing way to end a meal on a hot summer night than an ice cream truffle? However, currently temperatures are not even breaking the freezing mark, and I am contemplating ice cream for dessert. How can that be? The answer is simple: affogatto.
Introducing my affogatto
For those not familiar, affogatto is gelato topped with espresso. Making my own version, I used vanilla ice cream as the base. A combination of French press decaf and amaretto replaced the espresso. To give the dessert some texture, I candied some almonds for a bit more sweetness and an addition of crunch.
Besides being a simple, yet luxurious, dessert, it also is fun to eat. For some of the bites, it’s an after dinner cocktail enjoyed with a spoon. Next, there are bites of almond-topped ice cream, like a trip to a sundae counter. Finally, there are the puddles of melted ice cream, reminiscent of childhood and ice creams that melted faster than you could eat. All of that combines to produce a dessert that is as luxurious as it is simple.
What may be the best thing about this recipe is its simplicity. Have unexpected guests or just have your own craving for a sweet treat? As long as you have some ice cream in your freezer, coffee ready for brewing, and almonds in your pantry, you’re just moments away from a luxurious dessert. (Heck, you probably could skip the almonds, if you are not a texture-centric person like me.)
So, ice cream in winter? I probably won’t be seeking a cone of strawberry cheesecake ice cream any time soon, but a serving of affogatto? Yes, please. Watch how easy it is to assemble!
Double Almond Affogatto
Ingredients
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar
- 4 scoops vanilla ice cream
- 1/2 cup hot decaf*
- 2 ounces Amaretto
Instructions
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Heat a small frying pan over medium heat.
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Add almonds, and sprinkle with sugar.
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Stir frequently.
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Once the sugar starts to melt stir constantly.
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When the almonds begin to tan and you smell a nutty aroma, remove the pan from the heat.
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Transfer the candied almonds to a parchment paper-lined plate.
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Divide the scoops of ice cream between 2 stemless wineglasses.**
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Top each with 1 ounce amaretto, followed by 1/4 cup of hot decaf.
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Sprinkle with candied almonds.
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Eat immediately.
Notes
**If you don’t have stemless wineglasses, you also could use a rocks glass or coffee mug.
