Scorching sun,

In summer, apart from hiding in air-conditioned rooms,

I believe everyone also likes to eat ice cream and various ice drinks,

Today we introduce two iced coffee drinks:

Afujiato and coffee ice cream,

You will love it!

Affogato

Afogato is very literary and fresh from the name, and it means "submerged" in Italian. It is precisely because of this special meaning that people have an inexplicable sense of expectation for it. The steaming coffee is poured into the ice cream like a waterfall, mixed with the gorgeous marble-like texture, creating a bold blend of ice and fire.

In Italy, Afgadol is usually eaten after lunch or dinner. It must be made with high-quality coffee. The coffee beans used should match the aroma of ice cream. In the hot summer, when ice cream meets espresso, pouring a cup of mellow Afgadol brings not only the feeling of coldness and comfort, but also tranquility, warmth and sweetness.

When encountering the faint sweetness, the fiery roughness and the softness of the cream, the scent and...you know~

In fact, how to taste it is entirely up to your own preferences. Some people treat it as a drink, while others treat it as a dessert. When the coffee liquid is slowly poured on the ice cream, the light milk color and the dark brown liquid collide and meet, just like the gorgeous texture of marble, so beautiful. When hot coffee meets ice cream, it will melt quickly, and coffee will not be bitter and ice cream will not feel greasy. When the delicate and rich milk aroma is gently delivered to the mouth, the unique flavor of ice cream is mixed with the strong coffee aroma, which melts in the upper layers of the taste buds, like a quiet and gentle encounter.

The theme of Afujiato can play many tricks. Some people like grappa or whiskey, and some prefer chocolate sauce or hazelnut sauce. The way to eat whipped cream on ice cream was once popular in the United States, but in my opinion, the reason why a classic has become a classic is that it has inadvertently reached the realm of deliciousness, and it cannot be surpassed casually.

Once Afujiato is topped with hot coffee, it only takes about one and a half minutes to enjoy it. You need to drink it while the ice cream is not completely melted, otherwise it will not only fail to reflect its unique blooming beauty, but also fail to experience the interweaving of ice sweetness and bitterness. Contrast.

Afujiato's recipe is that simple. It is recommended not to use coffee that is too lightly roasted, as their acidity and brightness are not commensurate with this dessert. The quality of ice cream is of course very important, but I found that as long as the quality of espresso is fresh, even the cheap barreled ice cream bought in the store is not a big problem-yes, even the humble ice cream can be light Let it shine easily!

Ingredients list (1 serving)

Vanilla ice cream 150 ml

One double espresso

Production process

Pour espresso directly onto ice cream;

If the coffee is still too hot,

You can stir in the cup and eat together.

Coffee ice cream

I have always liked coffee ice cream and coffee cakes since I was a child. Perhaps it was such an early trial that allowed me to step into the colorful world of coffee flavors. Nowadays, I seldom love coffee ice cream anymore-you know, once I become a coffee geek, I will naturally demand coffee-flavored food with high standards. Unfortunately, most coffee ice creams are made with bad coffee concentrates, and they are obscured and enhanced by a large amount of sugar, fat and various flavoring agents.

Making your own ice cream is a simple solution, and the better the quality of the coffee, the more delicious the ice cream. Ice cream is usually made from a mixture of sweet cream, ice (from the water in the cream), and air. When this mixture is frozen below 0°C, the water in the cream will freeze, and the remaining milk fat, milk solids and uniced high-sweetness water will form a viscous mixture. Every scoop of ice cream contains millions of ice crystal particles, and while stirring it, the air is blown in—the soft and creamy uniform taste is formed, which makes us want to stop.

In addition to controlling the mixing ratio of sugar, fat, water and flavoring agents, the blending of other variables can also make the resulting ice cream appear different.

The same characteristics. For example, egg yolk and edible gel can control the firmness, elasticity, concentration of flavor, time effect of loss of flavor, and even whether the ice cream is easy to melt.

My coffee ice cream recipe has gone through countless trials, striving to show the flavor of coffee without using eggs, fat and sugar (which is healthier). Without these ingredients (for example, this recipe does not use eggs), I am really worried that the finished product will be more like sorbet, so I added two thickeners to the recipe-lambda (λ) cara Gum and Xanthan Gum-they do not interfere with the flavor, they are just to support the shape and enhance the consistency. These professional-grade ingredients can be bought in many places online.

Ingredients list (2 liters)

110 grams caster sugar

Xanthan Gum 0.8 g

Carrageenan (lambda grade) 1 g

2 grams of salt

450 ml whole milk

100 ml of fresh espresso

Double cream or heavy cream 50 g

Cocoa butter 50 grams

Production process

1. Stir the first 4 ingredients into a fine powder.

2. Pour milk and warm espresso into the food processor,

Run at low speed.

3. While the milk and coffee are still cold,Add the dry ingredients mixed in step 1.

4. Stir for 2 minutes,

Add the cream and cocoa butter.

5. Make it according to the instructions of the ice cream machine.

Note: At present, the liquid nitrogen refrigeration of a stand-alone blender is a convenient choice for frozen ice cream. The acceleration of liquid nitrogen can also make ice crystals smaller and smoother, and the finished ice cream has a silky texture.