Traditional with a Twist: PANFORTE ICE CREAM AFFOGATO
Today I'm sharing a recipe from the archives: panforte ice cream affogato. Panforte is a traditional Italian dessert that is super popular this time of year. Translated quite literally to mean "strong bread," panforte is a dense, spicy, flourless fruitcake. While there are loads of varying reports of where this dessert originated historically, it has strong ties to Siena, and specifically, Tuscany.
Loads of stores carry panforte this time of year making this recipe for panforte ice cream affogato a real treat. Give it a try!
Panforte Ice Cream Affogato
serves 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 espresso
To 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. Serve with the Italian almond cake topped with a dusting of confectioners sugar.
Recipe: Alisa Barry
Photo Credit: John McDonald