Ingredients
- 2 scoops Dark Chocolate, Hazelnut and Coffee Ice Cream (recipe Below)
- Double Shot Espresso
For the ice cream:
- 4 egg yolks
- 1/2 cup sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup Allo Simonne Dark Chocolate, Hazelnut and Coffee spread
- 2 tsp vanilla extract
Steps
For the ice cream:
1. In a large bowl, whisk the egg yolks and sugar together until fluffy and light in colour.
2. In a small saucepan, heat the milk over medium-low heat until just simmering. Do not stir.
3. Gradually add the milk to the egg and sugar mixture, about a quarter cup at a time to temper the eggs, whisking constantly.
4. Pour back into the saucepan and heat over medium-low heat, whisking constantly until the base thickens enough to coat the back of a spoon.
5. Once thickened, remove from heat and whisk in the cream, Allo Simonne Dark Chocolate, Hazelnut and Coffee spread, and the vanilla extract.
6. Pour into a container and place a piece of plastic wrap directly on top so it is touching the ice cream base (this will prevent a skin from forming). Refrigerate for at least 4 hours. The longer it chills, the creamier your ice cream will be (I like to chill the base overnight).
7. Once chilled, pour it into your ice cream maker and process according to your ice cream maker's instructions.
For the affogato:
Place the two scoops of ice cream in your mug of choice. Pour over the double shot of espresso. Enjoy!
Product we use in this recipe
