An affogato is the perfect pudding to end a dinner party on a sweet but sophisticated note. The recipe is simple. A shot of rich espresso poured over a scoop of vanilla ice cream
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Nutty, sweet with a lick of sea salt, this is one of my favourite ice creams to make. Make sure you use a good flakey sea salt. I always use Maldon. You can switch up the almonds and almond butter for other nuts too. Hazelnut and hazelnut butter work well too as does peanut.
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I’ve used this method of making ice cream for years and swear by it. Even when I was bought an ice cream maker I remained loyal. Gosh knows where that machine is now…probably gathering dust somewhere next to the heart shaped waffle maker (a rather one-hit-wonder valentines impulse buy). For the home cook this is the way to make ice cream! Technically it’s more of a semifreddo but scooped up into a cone or drizzled with chocolate it’s all the same thing really.
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