Inverse Affogato Espresso Ice Cream

1

Inverse Affogato Espresso Ice Cream

Yield : 1 1/2 pints

INGREDIENTS:

1 Can (1 3/4 Cup) Full-Fat Coconut Milk
1/4 Cup Granulated Sugar
2 Teaspoons Instant Espresso Powder or 1 Tablespoon Instant Coffee Powder
1 Tablespoon Arrowroot Powder
1/4 Cup Kahlua or Coffee Liqueur

DIRECTIONS:

To make the ice cream, simply toss all of the ingredients except for the liqueur into a medium saucepan and whisk thoroughly. Make sure you break up any clumps before turning on the heat to medium. Whisk periodically until the mixture comes to a boil. Cook at a full boil for 2 additional minutes, and then remove the pan from the burner. Add in the liqueur last, stirring to incorporate. Let cool to room temperature and then chill thoroughly for at least 3 hours before churning in your ice cream maker according to the manufacturer’s instructions. Once churned, transfer the fresh, soft ice cream into an air-tight container and stash it your freezer for at least 3 hours before serving.

To serve your affogato, simply scoop the ice cream into a heat-safe dish and pour as much of the hot cacao tea on top as desired. Eat immediately!

 

source : bittersweetblog

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s