Fennel Ice Cream Affogato Recipe
Poured over the top right before serving, a shot of fresh-brewed espresso balances the richness of the homemade ice cream in this Italian mashup of the dessert and coffee courses.
Fennel Ice Cream Affogato
- 1 2/3 cup heavy cream
- 1 tbsp fennel seeds, coarsely ground
- 1 cup whole milk
- 3/4 cup sugar
- sea salt
- 4 egg yolks
- 8 shots freshly brewed espresso
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In a small heavy saucepan over medium heat, bring cream and ground fennel seeds to a simmer; cover pan, remove from heat, and allow mixture to steep for 45 minutes.
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Meanwhile, in a medium saucepan over medium heat, bring milk, ½ cup sugar, and a pinch of salt to a simmer, stirring occasionally. Remove from heat.
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In a large bowl, whisk yolks and remaining . cup sugar. Carefully add warm milk mixture in a slow stream, whisking constantly, to temper yolks. (Don’t rush or you’ll get lumpy, scrambled-egg custard.) Return the mixture to the medium saucepan and cook over medium-low heat, stirring with a wooden spoon, until the resulting custard coats back of spoon and registers 175°F on a candy thermometer. (Be careful not to let the mixture boil.) Strain custard through a fine-mesh sieve into a metal bowl and allow to cool for 30 minutes, stirring occasionally. Using the same fine-mesh sieve, strain the cream-fennel mixture into the cooled custard. Refrigerate overnight, then churn in an ice-cream maker according to manufacturer’s instructions.
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Place a small scoop of ice cream in each of 8 bowls or cups and pour an espresso shot over the top. Enjoy quickly, before the coffee melts the ice cream entirely (though it will still taste just as good).
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