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    Affogato de Pedro Ximenez

    • Serves 6 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    45 mins
    Total time
    55 mins
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    • 6 freshly brewed espresso shots
    • 6 Pedro Ximenez ice cream balls
    • For the Pedro Ximenez ice cream:
    • 300ml double cream
    • 300ml whole milk
    • 150g caster sugar
    • 6 egg yolks
    • 50ml Pedro Ximenez


    If you need an after-dinner drink that gets everyone going, this affogato recipe is the tipple you were looking for. Freshly brewed espresso coffee slowly dripped into home-made Pedro Ximenez ice cream for a rich and creamy ‘match in heaven’ that will get the party started!


    1. To make the Pedro Ximenez ice cream, start by heating the milk and cream on a gentle heat, simmer gently for 5 minutes. Add the Pedro Ximenez and whisk vigorously until fully blended. Remove from the heat and cover with cling film. Allow the mix to infuse for 10 minutes. In a large bowl, whisk the egg yolks and caster sugar until pale and thick. Return the Pedro Ximenez cream to the heat, bring to the boil, remove from the heat and pour into the egg mixture and mix well. Return the mix to the pan and with a wooden spoon stir constantly on a gentle heat without allowing the mixture to boil until you get a thick custard. It should have the consistency of single cream. It takes about 5 minutes. Allow the mixture to cool down, mix well and pour into the ice cream maker churning the mix for around 20 minutes or following the guidelines of your ice cream maker. Store in the freezer until you are ready to serve.
    2. Once the ice cream is set, you can prepare the cups or glasses in advance by either balling six scoops of ice cream into six coffee cups or glasses and keeping them ready in the freezer or by filling six coffee cups or glasses with ice cream allowing a well in the middle for the fresh espresso to drip into.
    3. To serve, simply brew a double espresso shot into each coffee cup or glass.

      Shop Ingredients

      Alvear Pedro Ximenez de Sacristia 2005


      Alvear Pedro Ximenez 1927


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