The Best Winter Dessert:: Affogato

If I haven't yet convinced you to love Italian cuisine, specifically desserts, I am almost certain today's post about affogato will change your mind.Traditionally, affogato is a scoop or two of vanilla, chocolate, or coffee gelato topped with a shot of espresso. While you can always buy high-quality ice cream from your local market, there's nothing like making it yourself, especially with this Italian twist: panforte affogato.Panforte is an Italian fruitcake of sorts. You can make it yourself, scoop it up online, or you can often find it at stores like Trader Joe's. You'll need just a pinch of panforte to make this dessert, but trust me, it makes all the difference.This recipe comes from my friend, Alisa Barry. Give it a try. You'll love it!

Panforte Ice Cream Affogatoserves 8

You will need:- 1 cup whole milk- 1 vanilla bean, split in half lengthwise- 1 cup of sugar- 5 egg yolks- 2 cups of cream- 1 Tablespoon pure vanilla extract- 4 ounces panforte (an Italian sweet dessert “bread” found in specialty stores or online)- 8 ounces espressoTo prepare:In a small saucepan, warm the milk, sugar and vanilla bean over medium low heat just until the sugar is dissolved. Remove a ¼ cup of the milk and sugar mixture and add to the egg yolks to temper, so the eggs don’t curdle. Add the egg mixture back to the milk and continue to cook, while stirring, until the mixture coats the back of a wooden spoon. Strain the mixture into the cream, scraping any bits of vanilla bean into the mixture. Add the vanilla extract. Cover the mixture with plastic wrap and chill until ready to churn. This recipe can be made a day ahead.In a food processor, chop 4 ounces of panforte until ground, but not pulverized. (Reserve a tablespoon for garnish)Churn the ice cream, adding the chopped panforte and continuing to churn until evenly distributed into the ice cream. Freeze until ready to serve.To make the affogato, scoop the ice cream into glasses. Pour strong, freshly brewed coffee or espresso over the ice cream. Garnish with a sprinkling of the chopped panforte.