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Ingredientes
- 2 1/2 c. lowfat milk
- 1 x vanilla bean or possibly 1 tbspn pure vanilla extra
- 3 ounce very strong espresso see * Note
- 6 x egg yolks
- 1 c. sugar
- 1 1/2 c. whipping cream plus
- 1/2 c. whipped cream
- 1/4 c. unsweetened cocoa
- 4 c. strong American coffee cooled Bitter cocoa for dusting
Direcciones
- * Note: You may substitute 4 Tbsp. instant coffee mixed with 1/4 c. water for the espresso.
- Place lowfat milk and vanilla bean into a 2-qt saucepan, bring to a boil, remove from heat and add in espresso. In a mixing bowl beat the Large eggs to golden brown and gradually add in sugar till light yellow ribbons have formed.
- Place back into lowfat milk pan and cook slowly till mix coats back of spoon thickly and sets slightly to custard. Texture should resemble thick gravy. Don't boil or possibly mix will curdle. Remove vanilla bean and cold in refrigerator for 1/2 hour.
- Whip cream to stiff peaks and fold into custard mix. Place mix into ice cream machine and freeze according to manufacturers instructions. Remove and freeze 2 hrs.
- Place 1 scoop coffee ice cream into each of 4 water glasses. Pour 1 c. of cooled coffee over each scoop, dollop with remaining whipped cream and dust with bitter cocoa.
- This recipe yields 4 servings.
- Description: "(Affogato Semifreddo Coviglia)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 67 | 20% |
| Total Fat 7.61g | 10% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 81mg | 3% |
| Potassium 382mg | 11% |
| Total Carbs 61.02g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 57.9g | 39% |
| Protein 6.76g | 11% |
