Tipsy Affogato from Everyday Food Magazine, May 2010

I admit it. When I first read this recipe I rolled my eyes. Three ingredients. Ice cream; Frangelico and coffee. Granted, I love coffee and adore Frangelico and if I have to choose one of the basic ice creams, I'll take vanilla over chocolate or strawberry any day, but in the realm of recipes, this barely makes it. It even takes up two pages on the magazine.

Even so, I was willing to bite the bullet and take one for the team just so I can be sure to bring you honest opinions on these vital recipes. So, this morning after we'd had our normal cup of coffee, which we already like strong anyway, I saved out 1/4 cup since that's what's called for in the recipe, dolloped a couple of scoops of good vanilla ice cream in a glass and then proceeded to pour the ounce of Frangelico and then hot coffee over the ice cream, assuming that I'd get the same results that Martha seemed to get in her magazine.

This is one of those times when I scratch my head because the result I get looks-wise is so different than the magazine. As you can see from my shot, when you pour coffee over ice cream, the ice cream melts and you get something that looks like coffee with a lot of cream in it. the picture in Everyday Food looks more as though a chocolate syrup was poured on, not coffee. It definitely wasn't Frangelico because that's one of my favorite liqueurs and it's a pale color, not the color of molasses.

Just to see if I could get a match, I also waited for the coffee to get cold and tried again. That's the picture you see above; cold coffee and Frangelico poured on vanilla ice cream. To the right is the picture from the magazine. You see what I mean by the difference? I have no idea how they did that, but it's beautiful. Maybe it wasn't Frangelico they used, even though the recipe calls for it.

Anyhow, whatever the case, the bottom line is that this dessert is incredibly yummy, even for breakfast. The hazelnut liqueur mixes with the coffee perfectly and the ice cream makes the whole thing decadent beyond belief. I'm hooked and look forward to making this over and over (definitely as soon as I'm done typing).

Simple as it may be, the lady does know how to make people sigh with pleasure and this recipe does just that. It's a keeper.