Chikkaffogato!
- Sona Lisa Bose
- Sep 6
- 1 min read
There might be a slight nip in the air and the nights are drawing in, but this September weekend sees many of us enjoying 23 degrees and blue skies, so what better way than to celebrate that in-between time of late summer and early autumn with a cold and hot dessert!
Affogato is a traditional Italian dessert and here's the Blesséd Brew version made with our very own Indian speciality coffee, Chikka and, we even made our own no-churn ice cream! Here's how we did it:
Chikkaffogato
20 mls of espresso brewed from Chikka coffee beans
One scoop of home-made no-churn ice cream (see recipe below)
A spoon!
It really is that simple, and it's incredible delicious!
Here's how we made the ice cream
No-churn ice vanilla ice cream
For the ice cream base
480 ml double cream (well chilled)
2/3 × 397 g tin sweetened condensed milk - the traditional recipe asks for a whole tin, but to be honest, that was too sweet for me!
1-2 tsp vanilla extract
A small pinch of salt (optional)
Method
Make the ice cream base
Whip the double cream in a large chilled bowl until it holds stiff peaks.
In a separate bowl, stir together the condensed milk, vanilla, and salt.
Fold the whipped cream gently into the condensed milk mixture until smooth and airy.
Fill the moulds
Spoon or pipe the mixture into your lolly moulds.
Insert the sticks, level the tops, and freeze for at least 6 hours (overnight is best) until completely firm.
Enjoy by itself or as a Chikkaffogato!
Comments