Specialty coffee has a nemesis that often spells the end for fruity and floral espressos: eggs. Even as an ingredient in ice cream preparation, eggs degrade your specialty coffee into an ordinary brew. With this egg-free affogato al caffè recipe, we show you that it's worth using fruity or floral coffee beans.
Joscha Gewinner
5.0 of 5 stars from 4 ratings
Last updated on
The original recipe is for 4 cups.
Values per cup with one large scoop of gelato (approx. 80 g).
For this recipe, we recommend using an ice cream maker. (Tip: If you would like to make gelato without an ice cream maker, you can find instructions in our step-by-step guide.) For the espresso, we use a coffee grinder, a scale, and a portafilter espresso machine.
The right beans for it
Tasting notes: strawberry, cherry, orange.
View the coffee
Mix the milk, heavy cream, coffee cream, vanilla extract, and sugar in a bowl and stir until well combined.
In our blog article, we explain which milk foams best.
All ingredients are combined and stirred together in a bowl.
Blend the mixture using a blender or a Thermomix. Since eggs can mask the flavour of the coffee, we use xanthan gum as an egg substitute and stabiliser. When using xanthan gum, it is better to use too little than too much, otherwise the gelato may become overly fluffy.
Tip: As an alternative to xanthan gum, you can also use locust bean gum (1 level teaspoon per portion).
We use half a teaspoon of xanthan gum as an egg substitute.
Let the ice cream mixture rest in the refrigerator for about 30 minutes.
Blend the mixture once more, then pour it into the ice cream maker. If you do not have an ice cream maker, you will find an alternative method in the FAQs below.
Pour the chilled mixture directly into the container of the ice cream maker.
Divide the gelato between the cups, using one scoop of gelato per cup.
Prepare a double espresso with a fruity coffee using a brew ratio of 1:2.5. With 18 g of ground coffee, this will yield 45 ml of espresso in the cup. Repeat this step for each serving.
Tip: For darker roasts, we recommend a brew ratio of 1:2 to keep bitterness under control. With 18 g of ground coffee, this will yield 36 ml of espresso per affogato.
If you are using a fruity espresso, choose a brew ratio of 1:2.5.
Values per cup with one large scoop of gelato (approx. 80 g).
Using an ice cream maker usually results in creamier gelato with fewer ice crystals. However, not everyone has the space or budget for one.
Here is a simple method without an ice cream maker:
Freeze the milk for at least 6–8 hours, preferably overnight. Mix the remaining ingredients together and store them in the refrigerator. The next day, add the frozen milk cubes to the chilled cream mixture and blend everything with a high-performance blender on a high setting until a creamy, smooth ice cream consistency forms.
You can either serve the mixture immediately and pour the espresso over the gelato, or freeze the blended ice cream for another 1–2 hours for a firmer texture. Before serving, let the gelato sit at room temperature for 5–10 minutes so that you can form nice scoops.
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