No-Churn Egg Nog Affogato with Egg Nog Caramel
This Eggnog Affogato layers creamy eggnog ice cream with espresso and a homemade eggnog caramel sauce. It is a simple yet luxurious holiday dessert, AE Dairy Egg Nog adds the spiced custard flavor this dessert needs! Prep the ice cream and caramel ahead of time, then scoop, pour, and serve when desired.
Equipment
Ingredients
- 4 shots Espresso
For The Ice Cream:
- 2 cups Heavy whipping cream
- 1/2 cup AE Dairy Classic Egg Nog
- 14 oz. Sweetened condensed milk
- 1 tsp Ground cinnamon
For the Caramel:
- 1/2 cup Granulated sugar
- 2 tbsp Water
- 1/4 cup AE Dairy Classic Egg Nog
- 3 tbsp Salted Butter softened
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- Pinch of sea salt
Instructions
For the Ice Cream:
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes. Fold in egg nog, sweetened condensed milk, and cinnamon.2 cups Heavy whipping cream, 1/2 cup AE Dairy Classic Egg Nog, 14 oz. Sweetened condensed milk, 1 tsp Ground cinnamon
- Pour the ice cream mixture into a metal pan or glass container. Cover, and freeze 4-6 hours until hardened.
For the Caramel:
- In a small saucepan, heat water and sugar over high heat. Stirring frequently until the sugar has dissolved. Once the sugar starts to bubble, stop stirring. Allow to cook over medium-high heat until you get a dark amber color. 8-10 minutes.1/2 cup Granulated sugar , 2 tbsp Water
- Once amber, turn off the heat. Add in the butter and stir to combine. Remove from the heat and pour in the egg nog, stirring frequently as the caramel will bubble. Mix in the salt, cinnamon, and vanilla extract. Set aside to cool slightly.1/4 cup AE Dairy Classic Egg Nog, 3 tbsp Salted Butter , 1 tsp Vanilla extract, 1/2 tsp Ground cinnamon , Pinch of sea salt
- Brew your espresso shots, set aside. Once the ice cream is set, remove from the freezer and add a few scoops to a glass. Top with a drizzle of caramel and the shot of espresso. Enjoy immediately. Leftover caramel will keep in an airtight container in the fridge for a week, leftover ice cream can be store in the freezer for up to a month.4 shots Espresso
Notes
- Don't overwhip the cream: whip just until peaks form, any longer and the cream can breaks causing the mixture to be runny.
- Heavy whipping cream can be whipped in a stand mixer fitted with a whisk attachment as well. Make sure you don’t substitute half and half or milk. I don’t recommend substituting Cool Whip either.
- Freeze in a shallow pan: a shallow metal pan helps the mixture to freeze quickly!
- Smooth caramel: after that sugar in the caramel dissolves, stop stirring so your caramel doesn't break or turn grainy.
- Fresh espresso: Pull your espresso right before serving so it's rich and warm to melt the ice cream!
- This recipe can be scaled down to make one affogato, store leftover caramel and ice cream.
Nutrition
Serving: 1servingCalories: 944kcalCarbohydrates: 87gProtein: 14gFat: 62gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 219mgSodium: 256mgPotassium: 602mgFiber: 0.4gSugar: 86gVitamin A: 2377IUVitamin C: 4mgCalcium: 433mgIron: 1mg