Vietnamese Coffee Affogato (gf) Recipe
cocoa nib brittle, coffee ice cream, espresso
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Frequently paired with
The best thing to pair and share with VIETNAMESE COFFEE AFFOGATO (gf)
Ingredients
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Cocoa Nib Brittle
Coffee Ice Cream
Espresso
Method
Cocoa Nib Brittle
Prepare the Baking Sheet
Line a baking sheet with parchment paper and set aside.
Cook the Sugar Mixture
In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and unsalted butter. Stir until the mixture is melted and begins to boil.
Add Cocoa Nibs and Salt
Once boiling, remove from heat and quickly stir in cocoa nibs and sea salt until evenly distributed.
Cool the Brittle
Pour the mixture onto the prepared baking sheet and spread it out evenly. Allow it to cool completely before breaking into pieces.
Coffee Ice Cream
Combine Ingredients
In a large mixing bowl, whisk together heavy cream, sweetened condensed milk, instant coffee granules, and vanilla extract until well combined.
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours or until thoroughly chilled.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Espresso
Brew the Espresso
Brew 1 cup of freshly brewed espresso using your preferred method (espresso machine, stovetop espresso maker, etc.).
Assembly
Serve the Affogato
In a serving dish, place 1-2 scoops of coffee ice cream and pour the hot espresso over the top. Top with pieces of cocoa nib brittle for crunch.