- Level: Easy
- Total: 6 hr 45 min
- Active: 45 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 81 g
- Saturated Fat
- 16 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 16 g
- Sugar
- 41 g
- Protein
- 29 g
- Cholesterol
- 34 mg
- Sodium
- 750 mg
- Level: Easy
- Total: 6 hr 45 min
- Active: 45 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 81 g
- Saturated Fat
- 16 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 16 g
- Sugar
- 41 g
- Protein
- 29 g
- Cholesterol
- 34 mg
- Sodium
- 750 mg
Ingredients
Coffee Granita:
Vanilla Bean Whipped Cream:
To Assemble:
Directions
- For the coffee granita: Put the coffee, granulated sugar and vanilla in a medium bowl and whisk until the sugar has completely dissolved. Pour the mixture into an 8-inch square baking dish, cover with plastic wrap and freeze until completely solid, at least 6 hours and up to overnight.
- Use a metal fork to scrape the frozen coffee mixture into fine shavings. Scoop the shavings into a small serving bowl. Keep frozen until ready to serve.
- For the vanilla bean whipped cream: Whip the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer on medium-high speed until fluffy and holding soft peaks, 2 to 3 minutes. Transfer to a medium serving bowl and refrigerate until ready to serve.
- To assemble: Place the hot espresso in a thermos or French press to keep warm for guests. Arrange the ice cream pints around a large serving board and place a small ice cream scoop next to it. Add the pistachios, hazelnuts, chocolate covered espresso beans, maraschino cherries, chocolate shavings and flakey sea salt to small bowls and place around the board next to the ice cream. Place piles of biscotti, stroopwafels and ladyfingers on the board, then place bottles of chocolate liquor and vodka on the side for drizzling, if desired. Lastly, place the bowl of coffee granita and vanilla bean whipped cream on the board with a serving spoon, for dolloping. Have 6 to 8 small espresso or coffee mugs, for serving.
- To make an affogato, place 2 small scoops of ice cream in a coffee cup, then pour in a shot of espresso. Top with your favorite toppings and serve immediately.
Cook’s Note
Cook’s Note: To freeze vodka in an ice block for a beautiful presentation, place a 750-milliliter bottle of vodka in a plastic tub, carton or ice bucket with tall, straight sides, so that the bottle fits comfortably. Place the bottle inside the container, then fill the container with cold water so that it goes at least halfway up the sides of the bottle. Freeze until solid, at least overnight. Before serving, run the outside of the container under hot water, then carefully remove it. The ice block should stay attached to the vodka bottle. Place in a shallow bowl for serving so that as it melts, it will catch any residual moisture.
