Easy Dessert Italian

Whisky affogato with whisky-malt semifreddo

Name: Whisky affogato recipe
Yield: 1.5L
Cuisine: /italian
Ingredients: 600ml thickened cream; 2 tsp vanilla bean paste; 125ml whisky; 6 egg yolks; 185g caster sugar; 75g milk powder; Shots of espresso, to serve; Nips of whisky, to serve

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1.5L

P110 Whisky affogato with whisky-malt semifreddo

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by Emma Knowles

Jul 09, 2023

“Whisky’s warming qualities bring so much to the table when it comes to winter sweets. I love the boozy kick it adds to a salty-sweet fudge or my take on an affogato. It’s also beautifully mellow when cooked – the alcohol is removed, but the malty notes remain.” – Emma Knowles.

You’ll need to start this recipe a day ahead, and you’ll need a 1.5L airtight container.

600ml thickened cream
2 tsp vanilla bean paste
1/2 cup (125ml) Scotch whisky
6 egg yolks
185g caster sugar
1/2 cup (75g) malted milk powder
Shots of espresso, to serve
Nips of whisky, to serve

Method

1.

For the whisky-malt semifreddo, in a stand mixer fitted with the whisk attachment, whisk the cream, vanilla and half the whisky until firm peaks. Transfer to a large bowl.
2.

Whisk egg yolks, sugar, malted milk powder and remaining whisky in a large heatproof bowl to combine. Place over a saucepan of simmering water (don’t let base of bowl touch the water) and whisk continuously for 7 minutes, or until thick and pale and ribbons form. Transfer to the clean bowl of a stand mixer fitted with the whisk attachment. Whisk for 10 minutes, or until cooled to room temperature.
3.

Fold egg yolk mixture into cream mixture to combine. Spoon into a 1.5L airtight container. Cover and freeze overnight.
4.

To serve, scoop semifreddo into serving glasses, then pour over a shot of espresso and a nip of whisky.