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Affogato Milkshake

August 7, 2011

If an affogato is simply vanilla ice cream (or gelato) with a shot of espresso, is it still an affogato when it gets blended into a milkshake?

I’m obviously not a culinary genius, but I can safely say it probably isn’t considered an affogato after it goes into the blender… But I must emphasize that this is an Affogato Milkshake. You need the individual components of quality vanilla ice cream and freshly brewed espresso. Coffee ice cream would not do this recipe justice.

As if a milkshake isn’t indulgent enough, I topped it with homemade Chantilly Cream. Do you think it’s OK if I eat this for breakfast? It’s kind of like coffee and cream…

Affogato Milkshake recipe by The Bite-Sized Baker:

2 ½ cups vanilla ice cream or gelato

2-3 ounces espresso, cooled

½-1 cup whole milk

2 tablespoons chocolate syrup

  1. In the container of a blender, combine the ice cream, espresso, and syrup.
  2. Add the milk, a quarter cup at a time, blending between each addition, until the desired consistency is reached. Garnish with chantilly cream.
Chantilly Whipped Cream by The Bite-Sized Baker:

½ cup heavy cream

1 tablespoons sugar

½ teaspoon vanilla

  1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  2. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
  3. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Makes 2 Servings
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