RECIPE #362, DAY #537
ORIGINAL RECIPE: “Pok Pok Affogato,” from Andy Ricker in Pok Pok*
TIMING: Like 5 minutes of work, but hours and hours of freezing and chilling
DIFFICULTY: Couldn’t be easier
TOOLS: Ice cream maker
COOK TYPE: None
HEALTH: It’s ice cream and it is average as far as ice cream health is concerned.
EXPERIENCE: A melon custard just didn’t seem like enough for the final course of my supper club. I could have just gone with a tea, but we were already having iced tea and bubble tea during the meal. Coffee? Then Pok Pok made the wonderful suggestion of making an affogato with sweetened condensed milk. I already am obsessed with affogato (which is one of the amazing ways they serve their superior ice cream with coffee at Market Street Cafe in Chapel Hill), so an easy ice cream just sweetened the deal.
This was awesome. And simple and easy. And awesome. It did make a perfect affogato, as well.
- Freeze the inset of your ice cream maker according to device specifications.
- In a bowl, slowly stir together 15 ounce can sweetened condensed milk with 2 cups cream with a wooden spoon. Cover and chill for at least 30 minutes.
- According to directions from your ice cream maker, pour the cream mixture into the maker. Run the machine.
- Move the ice cream to the freezer for at least 4 hours before serving.
Serve in any way you would have ice cream, especially with mint, coconut, and peanuts. I love it as an affogato, but I’m sure no one would be complain about chocolate sauce or caramel or butterscotch or…
LEFTOVER IDEAS: This will keep (obviously in the freezer) for 1 week. It won’t last that long.
*Recipe has been changed from the original.