If coffee is your thing you will be no stranger to an affogato. An espresso over a couple of scoops gellato or ice cream. Combintations of vanilla, coffee, hanzelnut, walnut or chocolate gellato work wonderfully. This can be fast tracked by adding a shot or two of espresso and the cognac to pre made, slightly softened coffee ice cream. (Store bought or hand cranked)
The following will suit between 4-8 depending on how you choose to serve it .
500 ml semi skimmed or whole milk
125 ml strong coffee, such as espresso
1 tsp vanilla extract
6 egg yolks
60g caster sugar
60g light muscovado sugar
300 ml double cream
1 tbsp cognac ( optional )
Make your preference of strong coffee, fresh or using good quality espresso powder, an essence like old fashioned Camp work well . Warm the milk and add the strong coffee, stir and remove from the heat. If you are adding fresh coffee that has grounds, pour through seive lined with a twice folded clean muslin, or similar ( i.e. Jeycloth) return to a clean pan and keep warm.
In a heatproof bowl (one large enough to fit over your pan), whisk together the egg yolks and sugar until thick and creamy. Stir in the warm, coffee-infused milk. Place the bowl over a pan of gently simmering water, the bowl must not touch the water. Stirring continuously, temper the coffee custard mix to the point when it coats the back of a spoon and when you drag you finger through it leaves the mark. Once again strain through a sieve into a clean bowl, allowing the mixture to cool before gently adding the cream, vanilla and cognac if using. Leave to cool completely. Churn in an ice-cream maker or alternatively pour into a suitable storage tub and freeze, break up the crystals by stirring often, at least hourly, until frozen. If using a machine you will need to freeze the coffee ice cream in your freezer for a minimum of 4 hours after processing.
Note: if not using a machine and the ice cream becomes too solid place it into a plastic bag ( I used to use two, one inside the other ) and bash with a rolling pin. Alternatively whizz the ice cream in a food processor to airiate before returning it to the freezer.
Serve in espresso cups. Dress with physalis, lightly dredge with icing sugar and with serve homemade biscotti.