This is the summer snack for all family: tasty and sinful for adults, genuine and health for children!
For the sugar free fior di latte ice cream (with honey and chocolate flakes): 300 ml milk, 40 g honey (for me flower honey by Vis), 1 vanilla bean, 50 g dark chocolate flakes.
For coffee and chocolate ice cream (eggs free): 250 ml whole milk, 50 ml cream, 50 g sugar, 1 tablespoon of instant coffee, 50 g dark chocolate in chunks (or chocolate chips).
For the cocoa affogato (for children): 250 gr milk, 1 spoon honey (for me flower honey by Vis), 20 gr bitter cocoa.
For the coffee affogato (for adults): 1 moka of coffee for 6 pp, 1 tablespoon of sugar, 2 teaspoons of bitter cocoa, 1 tablespoon of cream.
Start preparing the coffee and chocolate ice cream base: pour milk, cream and sugar into a steel boule and mix very well with a hand whisk. Bring the bowl over a warm water bath and, stirring occasionally, allow it to reach the temperature of 85 ° C. Switch off, add the coffee and stir to melt. Transfer the mixture into a large, low container, cover with film and allow to cool completely.
In the meantime, prepare the base of the honey and chocolate milk-based ice cream in the same way: pour the milk, honey and vanilla seeds into a steel boule and mix very well with a hand whisk. Bring the bowl over a warm water bath and, stirring occasionally, allow it to reach the temperature of 85 ° C. Switch off, transfer the mixture into a large, low container, cover with film and allow to cool completely.
Refrigerate the 2 ice cream bases for 1 hour.
WITH THE ICE CREAM MAKER: pour the 2 ice cream bases in the ice-cream maker craming for about 40 minutes.
WITH THE THERMOMIX: pour the cold mixture into a low and wide freezer container and freeze for 6-8 hours. Cut the mixture into small pieces using a heavy kitchen knife and pour into the thermomix: stir 40 sec. speed 6 and 30 sec. speed 4 spatulating.
WITHOUT THE ICE CREAM MAKER: pour the cold mixture into a low and wide container that can go into the freezer and cream it by hand beating it every hour with a rigid whisk in order to break the ice crystals and get a creamy consistency (it will take about 4 hours).
Add now the chocolate flakes in the fiordilatte ice cream and add the chocolate chunks in the coffee ice cream. Stir and put in the freezer for at least 1 hour. Meanwhile prepare the cocoa affogato for children: heat the milk just a little and melt in the honey. Pour the cocoa into a bowl and, stirring vigorously, pour the milk getting a homogeneous sauce. Prepare also the coffee affogato: prepare the coffee, pour it hot in a bowl, add sugar and add the cocoa: stir very well getting a homogeneous sauce. Serve the ice cream with the affogato sauces.