Affogato, originating in Milan, is a coffee-based beverage. The affogato style of coffee is basically a caffeinated ice cream sundae. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Some variations also include a shot of amaretto or other liqueur.
We can make affogato at home.All we need are:
- Very cold vanilla/plain ice cream or gelato. If you have an ice cream machine, you can make it yourself.
- One double shot (50ml) of hot espresso
- Toppings or one shot liqueur (optional)
First, place a shatterproof cup or glass in the freezer. This drink works best when the container and the ice cream are at their coldest possible.
Scoop in some very cold vanilla ice cream or gelato.
Pour in one double shot of hot espresso. Pour it right over the ice cream.
Add a topping if using. You can use sugar, sprinkles, ground vanilla, one shot of liqueur, etc.
Then, enjoy the rush of heat and cold combined!
Gelato is the Italian word for ice cream, derived from the Latin word “gelātus” (meaning frozen). It is an all-inclusive term that loosely translates to ice cream but also includes anything from sorbet and yogurt to custards.
Compared to American-style ice cream (that is one made with egg yolks, as is basically the new standard in home recipes and commercial products), gelato has less fat in the base and less air churned into it during the freezing process.
Gelato, by comparison, uses more milk than cream, so it does not have nearly as much fat. Additionally, it usually-but not always-uses fewer (to the point of none) egg yolks, another source of fat in custard-based ice creams.It is churned at a much slower speed, which introduces less air into the base-think whipping cream by hand instead of with a stand mixer. That is why it tastes more dense than ice cream.
You can make both gelato and ice cream in your ice cream machine, remember, air is only one of the differences between them.
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There are four things to keep in mind when storing ice cream:
- Keep the air out
You can use an airtight container.
- Prevent Flavors from Mixing
The smells of food in your freezer can mix with your ice cream and change the flavor. Unless you have a separate chest freezer, you will need to do something to keep those flavors out of your ice cream.
- Check the temperature of your freezer
You can store ice cream on the shelves of the freezer, not in the door.Ice cream is best stored at -11°F (-24°C).
- Keep the temperature consistent
Ice cream does not like changes in temperature.So,whether you are buying ice cream from the ice cream store or making it with an ice cream machine,you should avoid thawing and refreezing! Large ice crystals will form and the smooth, creamy texture will be destroyed.
To serve ice cream more easily, transfer the container from the freezer to the fridge ten to twenty minutes before serving.