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Recipe Detail Page
Frozen Mocha Affogato
Spring 2018
This combination of creamy espresso ice cream studded with shards of chocolate, and a crunchy granita made from strongly brewed coffee, is sure to satisfy any caffeine craving. Just before serving, put the steamer on your espresso machine to work, or any other gadget that makes hot foamed milk, and top each serving to resemble a cappuccino. A wee bit of demerara sugar adds the final touch of crunch, and of course a little sweetness. To crush the coffee beans for the ice cream, put them on a cutting board and press firmly with the bottom of a small pot.
Serves 12
ESPRESSO CHOCOLATE CHIP ICE CREAM
1 cup (250 mL) espresso beans
2 cups (500 mL) whipping cream
2 cups (500 mL) milk
10 egg yolks
1 cup (250 mL) sugar
1 to 2 tbsp (15 to 30 mL) Kahlúa
4 oz (125 g) semi-sweet chocolate
MOCHA GRANITA
1 cup (250 mL) brewed espresso or strong coffee
¼ cup (60 mL) sugar
1 tbsp (15 mL) cocoa powder
Foamed milk and demerara sugar for garnish
1. For the ice cream, crush the coffee beans to break them up, then place them, along with the whipping cream and milk, into a medium saucepan. Bring the mixture to a boil, stirring occasionally. Remove from heat, cover and infuse for 30 minutes.
2. Strain the mixture into a 4-cup (1-L) measuring cup and top up with more milk or cream, if necessary, to equal 4 cups (1 L). Pour the coffee cream into a clean pot and place over medium heat.
3. In a medium bowl, whisk together the egg yolks and sugar until thick and light in colour. When the coffee mixture just reaches a boil, slowly pour it into the yolks whisking constantly. Pour this mixture back into the pot and place over low-medium heat. Using a wooden spoon, stir the mixture constantly just until it thickens and coats the spoon. Do not allow the mixture to boil. Strain immediately into a clean bowl and add the Kahlúa.
4. Place the bowl in a larger bowl filled with ice water and cool completely. Once completely chilled the mixture can be put into an ice cream machine and frozen according to the manufacturer’s instructions. (The mixture can also be refrigerated for up to 2 days before being churned in the machine.) Once the ice cream is churned, transfer it to a container and place in the freezer for about 1 hour or until slightly firm.
5. Place the chocolate in a small bowl and place over a small pot of simmering water, making sure the bottom of the bowl does not touch the water. As soon as the chocolate is melted, remove the bowl from the heat and cool slightly. Drizzle about one-fifth of the chocolate over the ice cream and fold in with a spatula. Repeat with the remaining chocolate in stages. Return the ice cream to the freezer until firm.
6. For the granita, combine the espresso or strong coffee while still hot, with the sugar and cocoa. Once the sugar is dissolved, refrigerate until cold then transfer to a wide baking dish. Freeze uncovered for about 1 hour or until the mixture begins to freeze on the top and sides of the pan. Scrape the partially frozen granita with a fork, breaking any large chunks. Return the baking dish to the freezer and scrape with the fork every 30 minutes or so, until the mixture is frozen and completely crystallized, about 3 to 4 hours. The granita should have a light texture. Store in an airtight container until serving.
7. To serve, place a scoop or 2 of ice cream in a bowl or clear jar and top with granita. Top with foamed milk and a sprinkling of demerara sugar.
Serves 12
