Affogato ice cream with espresso syrup
Ingredients • 1 1/2 cups (375ml) prepared strong coffee (preferably espresso) • 1 1/2 cups (330g)…
Ingredients
• 1 1/2 cups (375ml) prepared strong coffee (preferably espresso)
• 1 1/2 cups (330g) caster sugar
• 1 vanilla bean, split, seeds scraped
• 6 egg yolks
• 1/4 cup (60ml) Frangelico liqueur, plus 2 tablespoons extra (optional)
• 500g mascarpone cheese
• 300ml thickened cream
• Chopped chocolate-coated coffee beans (see note), to serve
Method
1. Grease and line a 1-litre loaf pan or terrine (we used a pyramid mould from kitchenware shops) with baking paper or plastic wrap, leaving some overhanging the sides.
2. Place the coffee, sugar and vanilla bean and seeds in a small saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 10 minutes until slightly reduced. Cool slightly.
3. Beat the egg yolks in the bowl of an electric mixer until pale and frothy. With the motor running, gradually add one third of the warm coffee syrup until incorporated (reserving the rest to serve), followed by the 1/4 cup (60ml) Frangelico. Beat in mascarpone to combine.
4. In a separate bowl, whip the cream to soft peaks, then fold into the egg mixture, keeping as much air in the mixture as possible. Pour the mixture into the terrine or mould, cover with the overhanging paper or wrap, and freeze overnight until firm.
5. If desired, stir the extra 2 tablespoons of Frangelico into the remaining syrup, then refrigerate until needed.
6. When ready to serve, turn out the terrine onto a platter and slice 2cm thick. Divide among plates, then drizzle with the reserved coffee syrup and garnish with chocolate-coated coffee beans.
