Chef Antonia Lofaso Shares Her Affogato Recipe

Celebrity Chef Antonia Lofaso is a successful chef, TV personality, restauranteur, & cookbook author. Her recipes, featuring ingredients from our exclusive Family of Brands products, will provide plenty of inspiration for your menu.

Yields: 1qt

2 Fair Meadow Egg Yolks
¼ c Shamrock Farms® Heavy Whipping Cream
1 ½ c Shamrock Farms Milk
1 ⅓ c Shamrock Farms Buttermilk
½ c Shamrock Farms Sour Cream
1 c Katy's Kitchen® Sugar
¾ c Corn Syrup
Four Leaf Roasters Espresso

1. Combine the milk, cream, sour cream, sugar, corn syrup in a blender cup, blend until smooth.
2. Place in a medium saucepan over medium-high heat. Cook until there are small bubble around the edge of the mixture.
3. Meanwhile, seat a 6-cup container inside a larger bowl filled with ice and water. Place a fine-mesh strainer over the container. Whisk the egg yolks until smooth in a separate large, heatproof bowl (such as a metal mixing bowl).
4. Gradually pour the mixture into the bowl with the egg yolks, whisking constantly as you work to form a gelato base that's evenly blended. Immediately pour it through the fine-mesh strainer (into the container), using a ladle or spatula to push all of the liquid through. Discard the solids.
5. Use a clean spatula to stir the gelato base until it has cooled to below room temperature. Once cool, fold the sour cream and the buttermilk stirring to incorporate. Cover and refrigerate for at least 2 hours (and up to 4 days).
6. To serve, scoop gelato into a bowl, and top with a fresh shot of espresso.