Serves: 4-6 | Prep: 40 Minutes Cook: 10 Minutes | Ideal for: Dessert
Did you know affogato means 'to drown' in Italian? And, there is nothing better than drenching creamy, delicious mascarpone gelato in a special cold brew featuring Pure Almond Extract and Pure Chocolate Extract. This tiramisu-inspired coffee 'float' is the perfect dessert to serve after a traditional Italian dinner.
6 large egg yolks
2 cups whole milk
¼ teaspoon salt
½ cup granulated sugar, divided
1 cup mascarpone cheese
3 cups cold-brewed iced coffee, store-bought or homemade
¾ teaspoon Nielsen-Massey Pure Almond Extract
¾ teaspoon Nielsen-Massey Pure Chocolate Extract
Place the yolks in a large mixing bowl. Cover the bowl with plastic wrap and set aside until ready to use.
In a medium pot, bring the milk, salt, and 1/4 cup of sugar to a rolling boil.
Whisk the remaining 1/4 cup of sugar into the bowl of yolks until smooth. Gently temper the yolks by slowly adding the hot milk mixture, while whisking constantly. Add the mascarpone and whisk until completely melted and smooth. Place the bowl of gelato base over another bowl of ice water and stir until cooled to room temperature.
Freeze the mixture in an ice cream machine according to the manufacturer’s directions until gelato has a smooth, soft-serve-like texture. Remove the gelato from the machine, transfer to an airtight container, and store in the freezer for about 4 hours before serving.
Just before serving, combine the cold-brewed coffee, almond extract, and chocolate extract. Scoop the mascarpone gelato into serving dishes, pour over the cold-brewed coffee, garnish with chocolate shavings or dust with cocoa powder, and serve immediately.