We wanted to share our love of Vietnamese coffee, our flavour du jour for the 2017 fall menu, and thought: what better pairing than ice cream and coffee?
This may be the first time you’ve heard of affogato, but hear us out, it’s absolutely delicious. Plus if there are some long nights ahead of you, full of schoolwork or just work in general, this will be the perfect pick-me-up. Best part? It’s just so easy to make.
Here’s what you’ll need:
- 2 c whipping cream, chilled
- 1 can (14 oz) sweetened condensed milk
- 2 tsp vanilla extract
- 4 Tbsp dark roast ground coffee (try Trung Nguyen Premium Blend, or Café Du Monde Coffee)
- 250 mL water
- Shaved chocolate, for garnish
After gathering the ingredients, the first thing you’ll need to do is make the ice cream itself. Start with whipping the 2 cups of whipping cream into stiff peaks. The cream should be chilled first as that’ll make it easier for you to whip it.
Once the peaks have formed, gently fold in the can of condensed milk and vanilla extract with a spatula or spoon. Then pour this mixture into a loaf pan and send it off to get some deep freeze action. Make sure it gets at least 6 hours of rest, or preferably overnight.
When the ice cream is ready, it’s coffee makin’ time. Vietnamese coffee is traditionally made using a Vietnamese coffee press, which you can find at most Asian grocers or online. However, we had a French press handy so we went with that. It was a short battle of authenticity vs convenience, but convenience won out in the end.
For the more seasoned coffee preparers, you’ll probably know the next part already. But we wanted to include the instructions on how to prepare the coffee properly, in case there are any coffee n00bs out there (*cough*yours truly*cough*). Start off by placing the coffee grounds at the bottom of the French press (or Vietnamese press if you fancy). Bring the water to a simmer, it’s the calmer cousin of boiling – the bubbles are smaller and less frantic basically. Then pour the water over the coffee grounds and let it sit for 4 minutes.
After a small break taste-testing that ice cream you conjured up prior, push that press all the way down.
Lastly, scoop that luscious ice cream into individual glasses, and pour 1/4 cup of the Vietnamese coffee over each scoop.
If you want an extra special touch, we highly recommend adding some shaved chocolate. It’s optional, but highly suggested.
| Servings |
servings
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- 4 tbsp Dark roast ground coffee try Trung Nguyen Premium Blend, or Café Du Monde Coffee
- 250 mL Water
- 1 handful of Shaved chocolate optional, for garnish
- 4 scoops Sweetened condensed milk ice cream see recipe below
- 2 cups Whipping cream chilled
- 14 oz Sweetened condensed milk
- 2 tsp Vanilla extract
Ingredients
Affogato
Sweetened Condensed Milk Ice Cream
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- Prepare the coffee: Place the coffee grounds at the bottom of the French press.
- Bring the water to a simmer, and then pour over coffee grounds and let sit for 4 minutes. Push the press all the way down.
- Scoop the ice cream into individual glasses and pour ¼ cup of coffee over it. Top with shaved chocolate and serve immediately.
- Whip the whipping cream into stiff peaks.
- Gently fold in the sweetened condensed milk and vanilla, until fully incorporated.
- Pour into a loaf pan or freezer safe container and freeze for at least 6 hours or overnight.
*This recipe makes almost 5 cups of ice cream. Any left over ice cream can be kept covered in the freezer for up to two weeks.
*Traditionally, Vietnamese coffee is made with a Vietnamese coffee press. These can be easily purchased at most Asian grocers or online. For convenience purposes, we used a French press.
*the proportions of ice cream to coffee in an affogato are a personal preference. Use this recipe as a guideline and tweak it to meet your individual tastes.
