I almost didn’t find the time to write this because I was taking the time to actually relax on a Sunday for a change! Like, I slept in until 9 am, had coffee on my balcony, relaxed by the pool, & read a whole book you guys.
While there’s usually no post on Sundays (you better recognize that reference), I didn’t want you guys to miss out on any of the Harry Potter fun I’ve been having. So, tonight I’m sharing a recipe for BUTTERBEER AFFOGATO. Yup, you heard that right.
If you’re unfamiliar with the affogato, let me change your life real quick. It’s one of the most wonderful desserts, perfect for hot summer nights. It involves a scoop (or two) of ice cream that one pours a shot of espresso over. In short, it’s kind of like a grown up root beer float, minus the root beer.
Butterbeer is a warm, butterscotch-like drink often referenced in the Harry Potter novels. It’s been interpreted a ton of different ways (like here!), but it’s always fun to add to the list. An affogato interpretation made so much sense to me and hit all the right notes. You get the warmth from the espresso, but the taste from the butterbeer ice cream. It’s refreshing but rich all at once. It’s really, really good. I hope you give it a try!
1 cup firmly packed dark brown sugar
2 tablespoons butter
1 tablespoon vanilla
1 & 1/2 cups whipping cream
2 cups half-and-half
6 large egg yolks
1 shot of espresso (per affogato)
in a sauce pan over medium heat, stir brown sugar and butter together until the butter is completely melted, the sugar is dissolved, and the mixture is bubbly. add in a 1/2 cup of whipping cream and immediately start whisking until mixture is smooth. remove the butterscotch from heat. add vanilla into the saucepan, whisk to combine, and set aside.
in another pan over medium heat, combine 1 cup of whipping cream and the half and half. bring to a simmer.
in a separate bowl, beat the egg yolks. once the cream mixture has started to simmer, add half of it into the bowl with the egg yolks. stir to combine. then, pour the egg yolk mixture back into the pan with the remaining cream. stir this constantly over low heat until mixture thickens slightly, then remove from heat.
pour the egg/cream mixture through a fine strainer and into a clean bowl. whisk in the butterscotch. chill this in the fridge until cold, for about 2 hours.
add the chilled cream to your ice cream maker and follow manufacturer instructions. once this process is finished, transfer ice cream to an airtight container and freeze for a few more hours until firm.
when you’re ready to enjoy an affogato, scoop one (or two!) scoops into a bowl. brew a shot of espresso and pour over the ice cream. enjoy immediately!