Recipe: Caramel Espresso Float

One of my absolute favorite desserts is incredibly simple – the Gelato Affogato. I always have to explain to my friends how something so plain and simple is just incredibly delicious. However, I don’t need to say anything with this one. Here’s a recipe for Caramel Espresso Float that takes the gelato affogato to town.

This float looks like a birthday party. It has my favorite vanilla ice cream pairing – espresso coffee and then topped with a drool worthy caramel. This is very special as birthdays should be. I don’t need the additional frills of whipped cream or nuts, but my sisters love it. I just like tons of caramel on mine and enjoy the simultaneous hot-cold. Oh I forgot to mention, I like my espresso hot and then dump scoops of ice cream in the bowl – much like the gelato affogato. My friends find this bizarre and hilarious, but oh well, I’m enjoying myself.

Recipe Adapted From: Alexis Touchet, Gourmet.com
Yield: 4 Servings
Time: Total 30 minutes
Ingredients:
6 tablespoons granulated sugar
2 cups water
1/4 cup instant-espresso powder
2 cups ice cubes
1/2 cup chilled heavy cream
3 tablespoons confectioners sugar
4 generous scoops premium vanilla ice cream (from 1 pint)
2 tablespoons chopped nuts, such as almonds or hazelnuts, toasted
3 tablespoons bittersweet chocolate shavings (made with a vegetable peeler; from a 3-oz bar)

1. Cook granulated sugar in a dry 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat and carefully add 1 cup water (caramel will harden and steam vigorously). Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat. Add espresso powder and stir until dissolved. Add remaining cup water and ice cubes and stir until espresso is cold. Discard any unmelted ice cubes.

2. Beat cream with confectioners sugar in a bowl with an electric mixer until it just holds soft peaks. Divide ice cream among 4 (8-ounce) glasses, then pour 1/2 cup espresso over each serving and top with whipped cream, nuts, and chocolate.

Let me know what you think or if you have any recommendations. Click here to see more recipes.