Yield: Yields about 3-1/2 cups
Affogato is an Italian stroke of genius: a quick, elegant dessert made by pouring a shot of hot espresso over a scoop of cold vanilla gelato. The espresso melts some of the gelato, creating a bittersweet, creamy sauce. I borrowed that idea for this shake, but instead of using the hot espresso, I froze it into an icy granita with which I topped the a vanilla shake. You get the classic affogato flavor dynamic-intense coffee playing against smooth, mellow vanilla, and the granita even adds a bit of crunch to the shake. Granita couldn’t be simpler to make. As the sweetened espresso freezes, use a dinner fork to break up the ice crystals into a loose coffee snow.
This recipe is excerpted from Thoroughly Modern Milkshakes.
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Place the milk, vanilla extract, and ice cream in a blender and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with about 1/2 cup espresso granita, and serve at once.
Don’t substitute regular brewed coffee for the espresso; you really need that concentrated coffee flavor to counter the rich vanilla shake.
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This Frozen Affogato shake was so good,I didn't get to finish mine because my husband wanted mine after he had drank his in seconds,(Maybe a few minutes).My husband is a true Italian when it comes to his food. He is very picky because of the wonderful food he grew up with in Sicily. When he likes something I know it's good because of his Italian up bringing. You must try this! It was very easy and well worth the effort.
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