Affogato
Dessert for two. Scoop your ice cream in
advance and save in the freezer
until ready to serve.
Makes 2 servings
2scoops vanilla ice cream
2illy iperEspresso capsule
1.Scoop ice cream into two individual bowls. Put an espresso cup on the espresso cup tray. Have an additional espresso cup ready.
2.Using the lever, open the brew head, insert the capsule, close the brew head and press the Short 
button.
3.When the brewing process is complete, repeat, and pour each espresso over the ice cream and serve immediately.
Espresso Gelato
For an extra jolt, add some dark
the end of freezing.
Makes about 4 cups (eight
1cup heavy cream
2cups whole milk, divided
1 cup brewed espresso
1 cup granulated sugar
2tablespoons cornstarch
pinch sea or kosher salt
1tablespoon liquid pectin
1.In a medium saucepan, combine cream and 1½ cups of the milk. Set over
2.While cream/milk mixture is heating, put the remaining milk, espresso, sugar, cornstarch and salt into a small/medium mixing bowl. Whisk to combine.
3.Once milk/cream mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over
continuously until mixture boils and thickens so that it can coat the back of a spoon (this will take about 15 minutes, depending on the stove being used).
4.Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate overnight.
5.Whisk mixture together again before pouring into the ice cream maker. Pour the mixture into the mixing bowl of the Cuisinart¨ Ice Cream Maker. Mix until thickened, about 30 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Tiramis•
A simple variation of the Italian classic.
Makes 9 servings
1container (8 ounces) mascarpone cheese, room temperature
1cup chilled heavy cream
¼cup plus 2 tablespoons confectioners' sugar
2tablespoons plus 1 teaspoon dark rum, divided
1½ cups brewed espresso, cooled
28 Savoiardi (crisp Italian ladyfingers)
¼cup unsweetened cocoa powder, for garnish
1.Beat the mascarpone in a medium bowl using a Cuisinart¨ hand mixer until lightened and slightly whipped. In another bowl, whip the heavy cream to soft peaks, adding the confectionersÕ sugar a little at a time while whipping. Add 1 teaspoon of the rum and whip briefly to incorporate. Gently fold the whipped cream into the mascarpone, 1Ú3 at a time, until completely incorporated.
2.In a shallow bowl, mix the espresso with the remaining 2 tablespoons of rum.
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