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A kind of Spanish version of affogato, the Italian dessert of vanilla ice cream doused in hot espresso. Here the ice cream isn’t vanilla but is called “leche merengada”, or “meringued milk”, a wonderfully easy ice cream to make as it doesn’t contain any egg yolks. You find it in Spanish bars and cafés in the summer. It becomes a blanco y negro when iced coffee is poured around it.
Prep time: 15 minutes, plus 40 minutes infusing, plus churning and freezing | Cooking time: 3 minutes
425ml full-fat milk
150ml whipping cream
150g caster sugar
Peeled rind of 1 lemon, white pith removed
1 cinnamon stick
1 tbsp brandy
3 egg whites
Ground cinnamon, for serving
Pot of strong coffee, chilled, for serving
Put the milk, cream, 100g of the sugar, the lemon rind and the cinnamon stick into a saucepan. Bring to just under the boil. Remove from the heat and let the mixture infuse for about 40 minutes, then strain through a sieve and add the brandy.
Whisk the egg whites and the remaining sugar until stiff. Fold this into the cream and milk mixture – it will seem impossible to incorporate but don’t worry, it will all get beaten up in the freezing process.
Either churn in an ice-cream machine, following the manufacturer’s instructions, or still-freeze, putting it in a shallow container in the freezer and beating the mixture from time to time in a food processor or with an electric hand whisk. This ensures that the crystals are broken down and you end up with a smooth ice cream. If you’ve used a machine, transfer the ice cream to a bowl, cover with greaseproof paper and keep in the freezer.
Serve in little cups or tall sundae glasses, with some cinnamon sprinkled on top and some chilled espresso poured in around it.