The April Blake

Boozy Affogato

April

What year did you give up on partying on New Year's Eve? I can't recall the exact year we did but it was within the past few for sure. Rather than going to a party I've been preferring to watch the show on Main Street in Columbia on TV and then go to sleep immediately afterwards. But sometimes I still like to party but with the heavy addition of caffeine. So this year I'm going to keep my energy up with a combination of sugar, a little booze, and a powerful jolt of espresso. Of course that is best packaged up in a boozy affogato.

boozy affogato

Affogato is a gloriously simple thing — espresso, and ice cream. But I glitzed it up a bit by making a cream liqueur ice cream ahead of time. You can use Copper Horse cream liqueur like I did here, or Bailey's or whatever your favorite may be. Hope this perks you up and keeps you cheering til the ball drops — after that it's your choice to stay up all night or not.

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Boozy Affogato

Perk up and get a little buzz by pouring espresso over a boozy cream liqueur ice cream.
Course Drinks
Cuisine American, Italian
Keyword espresso, ice cream
Author April

Ingredients

Cream Liqueur Ice Cream

  • ⅔ cups granulated sugar
  • 1 egg
  • 3 ½ tbsp milk
  • 1 ⅓ cups heavy whipping cream
  • 5 tbsp cream liqueur like Bailey’s or equivalent

Affogato

  • Espresso
  • Water
  • 1 scoop Ice cream of choice
  • Chocolate shavings or mini chocolate chips

Instructions

  • Use a stand mixer to whip the sugar and egg until thoroughly combined.
  • Add the milk, heavy whipping cream, and cream liqueur.
  • Continue beating until the ingredients are all combined.
  • Pour the mixture into a prepared ice cream maker and let it churn until it is thick and creamy.
  • Transfer to a freezable container and chill for several hours to overnight.

I hope everyone has a fantastic New Year's Eve and has enough sense to not drink and drive, ride with anyone who has, or let anyone do it.

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