Affogato - Vanilla Ice Cream With Espresso, Caramel Sauce And Salted Almonds

This classic Italian dessert is a coffee-based made with espresso and vanilla ice cream, gelato or sorbet. The word affogato means "drowned" in Italian.

This is an elegant, quick and easy, to make dessert. It taste divine and leaves a deliciously lingering taste of the salted caramel and almonds.
Ingredients
Eggless Vanilla Ice Cream - Homemade 
Espresso or strong coffee - chilled
Salted Caramel Sauce - Homemade Recipe below
Salted Almonds - sliced

Method

Scoop ice cream into dish
Pour espresso / strong coffee over ice cream
Drizzle caramel sauce over it and top with,  salted almonds and enjoy

Homemade Salted Caramel

Follow these easy steps to make  salted caramel sauce at home. Perfect for cakes, cupcakes, puddings, cookies, ice cream sundaes, cheesecake, glass desserts,  sweet breads ... endless... as you like it with !

This sauce should cool down completely before using it in any recipe. The caramel will thicken as it cools. Then you can heat it if required and use it.  This should be prepared a day before you want to use it.  This can be stored for 2 weeks in the refrigerator.

Ingredients
200 Grams Granulated Sugar
25 Grams Salted Butter
200 Ml Heavy cream
100 Ml Milk
3/4 Teaspoon Salt

Method

Mix the milk and cream together keep aside.

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. 
Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.

Very slowly, drizzle in heavy cream mixture while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble or splutter when added.

Allow the mixture to boil for a minute. It will rise in the pan as it boils.
Remove from heat and stir in the  salt. Allow to cool down before using. The salted caramel will thicken once it cools down.

My Notes

 Make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds in the microwave before using in a recipe.

Labels : Affogato, Italy, Sweets & Desserts, Ice Cream, Foodie Extravaganza Party, Homemade, Salted Caramel, Jams & Sauces

Foodie Extravaganza is a monthly party where bloggers come together to create recipes using the same ingredient. The host, this month it's Kathleen from Fearlessly Creative Mammas, picks an ingredient from the website The Nibble. If you're a blogger and would like to join in the fun, you can request to join on this Facebook page. Posting day is alway the first Wednesday of the month. If you'd like to see past recipes, you can follow our Pinterest board too.

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Caramel Apple Dip - Sew You Think You Can Cook
Banana Chia Pudding with Date Caramel - Caroline's Cooking
Affogato – Vanilla Ice Cream With Espresso, Caramel Sauce And Salted Almonds - Sneha's Recipes
Fa’ausi (Samoan Coconut Caramel Bread) - Tara's Multicultural Table