hopefully all of you have tried pulling a shot of espresso into a bowl of ice cream. If not get up and do it ASAP!

But here's a novel approach.. put ice cream into cone... pull your shot.. then add ice cream on top.

I must warn you.. if you put too much it causes the espresso to shoot out!

So you need to calculate the volume of the ice cream you need to put in and make sure it offsets the buoyancy in espresso





Sorry about my scruffy appearance.. going through hell with block exams right now
and thanks to the weather microanatomy and nutrition are pushed back to FRIDAY!!!

I remember the first time I ever pulled a shot of espresso over something cold; it was a cup of frozen custard. I watched the shot flow on my Silvia; things were looking great, perfect coloring, good timing. Tasting it was, to me, nauseating. I didn't know why at the time, and in some sense I still don't, but I've noticed a similar taste defect in most chilled or cold-brewed coffee I've tried (like pouring espresso onto ice, ice cream, cold milk, etc.). For my palate it comes off as this warm, dull, salty popcorn-kernel flavor... I really dislike it. I find it can be ameliorated quite a lot by brewing espresso as normal and letting it cool off by itself, though obviously you make some other taste tradeoffs doing that as well.

Ciao Ilya,

That's what the Italians call an "Affogato" (literally, "drowned"). Truly marvelous. I've never tried it in a cone, though! Could be risky with a lever!

Buon Appetito!
Wayne

Oh Espresso on top of Ice Cream IS good, but I much prefer taking the espresso, the ice cream, some milk, and a blender, and turning it into a milkshake. But, Im the type who will choose a milkshake over a sundae 99% of the time.

Know what else is absolutely delicious? Take a Latte Cup(I KNOW you all have one ), break up two brownies into pieces, pull a shot on top of it(preferably a "comfort food" blend), and then finish it with very thick microfoam. Use a spoon. This is probably my favorite espresso-dessert. Serve it when you have people over for dinner, and whether you have a Silvia or 1grp Commercial, the guests WILL be done before you get to the table !

Now that sounds great. Too bad I am on the Atkins diet for the next 6 weeks, but will be trying that one as soon as I am off!

roastaroma wrote:That's what the Italians call an "Affogato" (literally, "drowned"). Truly marvelous.

"True that," as my daughter would say -- it's a favorite dessert in our home . . .

I'm a big fan of Affogatos too!

I haven't been in the city since I read about this, but I'm definitely going to track it down!

http://newyork.seriouseats.com/2009/09/...meets.html