peppermint mocha affogato

Affogato is the ingenius dessert that melds creamy gelato with warm espresso.  The contrast between the hot and cold and the bitter espresso and the sweet cream makes affogato otherworldly. In my opinion, the best part of this dessert is the little, creamy puddle of coffee milk that forms in the bottom of the bowl.  It reminds me of the coffee cabinets that my dad always gets in Rhode Island.

I put my hot chocolate in an empty kikkoman bottle #resourceful

I have to admit the first time I heard of affogato was at Starbucks, when they offered to make my mocha coconut frappucino “affogato style” (with a shot of espresso poured over top).  However, the first time I had real affogato was this past summer at the Sunflower Cafe in Sonoma, CA.  It was perfection. 

“affogato” means drowned… this is why

The basic recipe is as simple as it gets: pour some espresso on ice cream — however, the possibilities for variations are endless.  Different drinks, different ice creams, different ratios, different toppings… you get the idea.

I was skimming Bon Appetit and came across a recipe for Hot Chocolate Peppermint Affogato… um yes please!  I made a batch of homemade peppermint ice cream, a batch of my favorite hot chocolate, whipped up some fresh cream, and finished my concoction with a sprinkling of espresso powder and a festive candy cane.  I served this along with some homemade croissants for a very festive Christmas breakfast.

With love,
Erica

Ingredients


  • Peppermint ice cream, either store-bought or homemade (recipe here)
  • 1 recipe hot chocolate (recipes here: dairy free / regular)
  • Fresh whipped cream
  • Espresso powder (for garnish)
  • Candy canes (for serving)

Make or buy peppermint ice cream.
Prepare hot chocolate according to recipe.
Whip cream until firm peaks form.
Scoop ice cream into teacups;
pour hot cocoa into cups, dividing evenly. Top each with a small dollop
of whipped cream. Dust with espresso powder and garnish with a candy cane, if desired.

how to: peppermint mocha ice cream

Ever since I discovered Kevin and Amanda’s method for making homemade ice cream without a machine, I’ve been hooked.  I’ve made Twix Fudge Swirl, Apple Pie, Coffee, and some knock-your-socks-off Peach Cobbler Ice Cream.  Since I just made my croissant “how-to” (and am currently obsessed with making gifs), I decided I’d do a photo tutorial on how to make homemade ice cream, because everyone should know how incredibly easy and delicious homemade ice cream is!
This time, I made peppermint mocha ice cream.

Whip the heavy cream to stiff peaks…

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Pour condensed milk into a separate bowl,

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Add in some melted butter,

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Some crushed candy canes,

And some chopped dark chocolate too.

 Finish with 1 tablespoon instant coffee, 1/2 teaspoon peppermint extract, and 1 teaspoon vanilla.

Fold it all together…

Pop it in the freezer for a few hours…

Take it out and enjoy the creamiest, most delicious ice cream ever.  Doesn’t that look good? The possibilities are endless!


With love,
Erica

twix fudge swirl ice cream

I asked you all on Twitter what I should do with all of my leftover Halloween candy.  While I was dreaming up wacky recipes that would most likely end up in the garbage disposal (crunch bar souffle anyone?), SLC Foodie recommended I chop them into brownies or fold them into ice cream.  I stopped calculating how I could brulee Almond Joys and remembered that sometimes, the simplest things are best.  As a self-proclaimed foodie, I am always yearning to try the newest, craziest, most labor-intensive recipe.  But often times a simple slice of avocado toast is better than avocado-bread-pudding-supreme (ew…), and a grilled cheese from a frying pan is always better than a “gastronomically engineered” one.  Another word of wisdom before you go off and make this ice cream:

Almost everything tastes better when swaddled in whipped cream and condensed milk.

Now let’s get churnin’.

With love,
Erica

Ingredients:

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
12 mini twix bars, crushed
1/3 cup hot fudge ice cream topping
1/4 cup caramel ice cream topping

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened
condensed milk and butter. Stir in Twix pieces. Fold in whipped cream. Add ice cream toppings and swirl. Put in a plastic container and freeze for about four hours. Stir. Enjoy!

coffee ice cream

No cooking, ice cream maker, or hassle needed to make this delicious, creamy, coffee ice cream.

It may be disgustingly hot out, not the best weather for hot coffee — but for those of you in need of a caffeine fix, this is the thing for you! This is nothing like those fake chain store coffee flavors, this packs in a deep, coffee punch along with the creamy consistency of ice cream.

The active time for this recipe is only 15 minutes! A little
mixing, a little beating. The only hard part is waiting for it to freeze!

My dad is from Rhode Island, and Rhode Islanders take their coffee ice cream very seriously. In fact, coffee milk was named the official state drink in 1993! The Newport Creamery is one of the most famous venues in the state to get a fix of delicious ice cream, or a shake known as an Awful Awful® for “Awful Big” and “Awful
Good.” If my dad says this is “awful good” coffee ice cream, its the real deal.
With love,
Erica

Ingredients
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 cup strongly brewed coffee
1/4 cup cacao nibs

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened
condensed milk, butter, vanilla and coffee in large bowl. Stir in cacao nibs. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.