Every time I had an affogato, I always get disappointed by the taste and result. I seriously don't know why. Maybe perhaps, ice cream and hot espresso or coffee do not go well together? Or maybe it is the ingredients of the ice cream? Hmm...
Despite those countless disappointments, I still go ahead with my homemade avocado ice cream. To my surprise, it works! The pairing goes so well together. Perhaps the ingredients of typical regular vanilla ice cream do play a part? Or perhaps, avocado and coffee are match-made? Hmm...
Ingredients:
(Serve 1, sadly)
Coffee Granules, 8g
Boiling Water, For Coffee
Avocado Ice Cream Homemade, 1 Large Scoop
Equipment:
Vietnamese Coffee Dripper
Directions:
Please visit my "Avocado Ice Cream" page for the recipe.
Scoop the avocado ice cream into a serving cup.
Place the spanner over the serving cup.
Followed by the chamber.
Add coffee granules into the chamber.
Give it a light shake to even out.
Place the insert on top of the coffee.
Pack it down tightly.
*If your insert is the screw-on type, screw it down tightly and release it just a bit.*
Add 1 to 2 TBSP of boiling water into the chamber.
*Water has to be boiling.*
Let it sit for 30 secs.
Pour boiling water into the chamber in a circular motion.
Fill it up just below the brim.
Place on the cap and watch it drip.
Once the dripping stop, remove the cap and place the dripper on the cap.
*You can find out more about the Vietnamese dripper parts here.*
Give it a stir
Cheers!
Cheers!
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