Tuesday 20 March 2018

Ice cream, brandy, espresso

Hugh Fearnley-Whittingstall

The classic Italian affogato – ice cream doused in a shot of espresso – is a very simple and very fine pudding. Some cooks also add a snifter of brandy or amaretto.

This version, which I like to make using my favourite Somerset cider brandy, is my nod to that divine three-way combination.

You will need

Per person: 1 large scoop of vanilla ice cream

1 tbsp cider brandy or Calvados

1 shot of hot espresso (or 2 tbsps extremely strong, hot filter coffee)


Put a scoop of ice cream into each small serving dish. Pour over the brandy, then the hot coffee and eat without further ado.

Minus one: If you're not a coffee lover, you can leave it out and just go for the booze.

Swaps: Instead of the cider brandy, try any of the following: whiskey (a good single malt is not wasted on this), grappa, mirabelle or Poire William.

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