This is your sign to stop and treat yourself to a Creamy Orange Juice Affogato. Our version of this dessert beverage blends sweet, bright Florida Orange Juice and freshly made vanilla-orange ice cream with bold, rich espresso for a beautifully balanced treat. The recipe makes eight servings to dish up right away — or you can store some of the ice cream and make fresh espresso to enjoy in the next couple days.
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Prep Time
Cook Time
Total Time
Servings
Ingredients
- 3 cups Florida Orange Juice
- 1 large orange, peel removed in wide strips, avoiding the white pith (for the reduction)
- 1 tablespoon light corn syrup or honey
- 2 cups heavy cream, cold
- 1 (14-ounce) can sweetened condensed milk, chilled
- 2 tablespoons finely grated orange zest (from 2 oranges)
- 1 tablespoon vanilla bean paste (or pure vanilla extract)
- ½ teaspoon fine sea salt
- 8 shots hot espresso
Instructions
- Combine the orange juice and orange peel strips in a medium saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until reduced to a thick, syrupy glaze that coats the back of a spoon, about 25-30 minutes (it will reduce to roughly ¼ to ⅓ cup). Stir in the corn syrup or honey during the last 2 minutes of cooking. Discard the peel strips, transfer the reduction to a small bowl, and refrigerate until completely cold, at least 1 hour.
- While the reduction chills, refrigerate the unopened can of sweetened condensed milk, a large mixing bowl, and the whisk attachment. Place a 9 x 5-inch metal loaf pan in the freezer.
- In the chilled mixing bowl, whip the cold heavy cream to stiff peaks. The peaks should hold their shape when the whisk is lifted, and the surface should appear matte rather than glossy.
- In a separate bowl, whisk together the chilled sweetened condensed milk, cold orange reduction, orange zest, vanilla bean paste, and fine sea salt until smooth.
- Gently fold the sweetened condensed milk mixture into the whipped cream in three additions, keeping as much air as possible, until no streaks remain.
- Transfer the mixture to the chilled loaf pan and smooth the top. Press a piece of plastic wrap directly onto the surface of the ice cream, then cover with foil or a lid. Freeze for at least 6 hours, or overnight, until firm.
- Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly for clean scooping.
- Assemble each affogato. Place two generous scoops (about ½ to ⅔ cup total) of the ice cream in a small glass or cup, enough to nearly fill it. Pull a fresh shot of hot espresso and pour it over the ice cream just before serving. Finish with a little freshly grated orange zest and serve immediately.
Nutrition Facts
8 servings
Serving sizen/a
Amount per serving
Calories420
% Daily Value*
Total Fat 26g40%
Saturated Fat 16g103%
Trans Fat 0g
Cholesterol 85mg28%
Sodium 231mg10%
Total Carbohydrate 42g14%
Dietary Fiber 0g1%
Total Sugars 39g
Protein 6g13%
Vitamin D 1.1mcg8%
Calcium 190mg20%
Iron 0mg2%
Potassium 460mg15%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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