You can use either. If it's hot the ice cream will of course melt faster, which isn't necessarily a bad thing. My preference is generally to use it at room temperature or a bit warmer.
I just got the chocolate book and OmG. Every single recipe is to die for. I’m going to bake thru it. Great photographs too. Eating with my eyes first. Thank you David.
This is absolutely my favorite dessert. I do not bake, but I can make this and who doesn't like ice cream? Your setting was just delightful. Thank you so much for the inspiration!
David, your setting under the fig tree and making that wonderful ice cream dessert had a very cooling effect with probably others, like me, suffering from too much heat. I'm in northern Vermont and we too are in the 90's+.
Margot is very into 0% spirits and I've had a few good ones, especially an amaro, and I know there are others. So you might want to try one (or a few) of those? Or just keep it classic coffee : )
I loved this video, especially because I’m freezing here in San Francisco (my first San Francisco summer!) and I could feel the contrast between feeling warm in your backyard and experiencing the coolness of the affogato. I love affogato but I have never had one with liqueur. I need to try this!
Is that “the” fig tree behind you? It has grown.
I am boring! My affogato is espresso and Straus vanilla ice cream 😂
My nephew has started making ice cream and I immediately ordered him a copy of Perfect Scoop.
Hope he enjoys it!
Does it work as well with decaf espresso? I've avoided trying it in restaurants after dinner because of the caffeine.
Yes, decaf works great. I have Illy decaf for my espresso machine and it's very good.
I make it with decaf and love it.
Is the espresso hot or cold?
You can use either. If it's hot the ice cream will of course melt faster, which isn't necessarily a bad thing. My preference is generally to use it at room temperature or a bit warmer.
Whenever I hear the word afogato it brings this song to mind…
Twenty‐Fivehttps://share.google/KjieuiFfOD5oqJN92
Once at a local small trattoria in Florence, in the 80s, I was served green apple sorbet - affogata with Calvados.
Creative!! Was it good? I don't know about apples and espresso - would be interesting to try it...
It was “affogato” with calvados. Here often coffee or whiskey is used in restaurants.
I just got the chocolate book and OmG. Every single recipe is to die for. I’m going to bake thru it. Great photographs too. Eating with my eyes first. Thank you David.
Really glad you like all the recipes in the chocolate book. I had so much fun writing it and developing all the recipes : )
Lovely! Thank you David
This is absolutely my favorite dessert. I do not bake, but I can make this and who doesn't like ice cream? Your setting was just delightful. Thank you so much for the inspiration!
David, your setting under the fig tree and making that wonderful ice cream dessert had a very cooling effect with probably others, like me, suffering from too much heat. I'm in northern Vermont and we too are in the 90's+.
Thanks for the treat!
Joanne
Wonderful. Wish I was there!
Wow! We don't drink because it makes us drunk. So, I am going to try this without the booze.
Margot is very into 0% spirits and I've had a few good ones, especially an amaro, and I know there are others. So you might want to try one (or a few) of those? Or just keep it classic coffee : )
I see the amaro at Central Market in Dallas.
Thanks. I will try that.
I loved this video, especially because I’m freezing here in San Francisco (my first San Francisco summer!) and I could feel the contrast between feeling warm in your backyard and experiencing the coolness of the affogato. I love affogato but I have never had one with liqueur. I need to try this!
Chocolate nibs- available from Detou?
Yes!
Is that your backyard? Loved the video….your lovely manner is infectious!
It is - we are happy to have the fig tree, which is providing some much-needed shade during this heatwave.