Treat yourself with this decadent recipe for Roasted Pistachio Affogatos
For the Ice Cream
500ml whipping cream
1 tin condensed milk
1 tsp vanilla extract
100 ml good-quality filter coffee or espresso, warm
2-4 scoops vanilla or pistachio ice cream
2 Tbsp roughly chopped pistachios, toasted
To Make The Ice Cream:
Whip the cream until firm peaks, gently pour in the condensed milk and vanilla and mix again until combined.
Transfer to a freezer proof container with a lid and freeze for at least 4 hours.
Remove 10 minutes before serving so that it can soften slightly as it’s a very dense ice cream.
To Serve The Affogatos:
Divide the ice cream between four small glasses, bowls or teacups.
Sprinkle over a few chopped pistachios, pour over the espresso and serving immediately.
Alternatively, serve the espresso on the side and allow guests to pour their own at the table.
Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.