Italians are as crazy for gelato as Americans are for ice cream, and there are many Italian dessert ideas we can import to this country. Affogato—it translates as “drowned”—is one of them. It is a combination of cold espresso and/or alcohol and any flavor of gelato. The gelato is drowned in the liquid. In Italy, it takes many forms; there is no one classic way to serve it. Here, I take the original concept and flood the ice cream even more for a drinkable version.
In a bowl, whisk together the egg yolks,
Return the cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
The espresso should be made the same day the float is served.
Mix together the espresso and superfine sugar in a large pitcher. Fill 6 tall glasses two-thirds full of cold espresso. Place a big scoop of white chocolate ice cream in each glass. Serve immediately, with a long spoon and a straw.
© 2006 Emily Luchetti. All rights reserved.