December 21, 2010, 7:42 pm
Filed under: Desserts | Tags: , , , , ,

I know that the current weather conditions don’t necessarily go hand-in-hand with ice cream, but Philadelphia has some great choices, some of which are not even ice cream.  Places such as Scoop DeVille serve your standard ice cream and toppings while places like Rita’s serve custard and Philadelphia’s famous “water ice.”  Water ice is more than a “slushy” and is something that you have to try yourself to understand. Additionally, there is Yogorino, a natural yogurt shop (not frozen yogurt) where one can choose from toppings such as coconut flakes, kiwi, chocolate shavings and sauces such as pistachio, frutti di bosco and chocolate hazelnut.  Although quite expensive, it is also one of the most refreshing choices in the city.  Lastly, Capogiro Gelato Artisans.  As it’s name describes, Capogiro is a gourmet gelato shop offering a wide spectrum of flavor options made from  various sources (fruits, wines, liquors, milks, flowers, herbs, sugars and spices) which dares you to make interesting combinations such as cilantro and lime, prune armagnac, or mexican chocolate, bitter almonds and ancho chiles!  It’s absolutely hands down the best place to go for an ice cream-type dessert.

The winter months typically provide Philly with frigid weather.  Although the cold weather replaces the hot summer and crisp fall weather, our desire for cool sweets  such as gelato remains a constant year round.  Perhaps affogato (or affogato al cafe, meaning “drowned in coffee”), an Italian espresso-based beverage or dessert, is the perfect winter-time “ice cream.”  It has an infinite number of variations including the use of amaretto or liqueurs amongst the infinite gelato flavors available.  It’s satisfying flavors both warm and comfort the body. On one such dark and cold night, which subsequently coincided with the winter solstice, my craving for sweets strengthened and I decided to make this simple, yet delicious, Italian dessert.


The motivation to make this dessert came from one of the blogs on my blogroll, but to be honest, I don’t remember which one specifically.  Luckily, the recipe is self-explanatory and widely available: 1. Add gelato. 2. Add one shot espresso.  3. Top with homemade whipped cream (8oz heavy cream whipped to stiff peaks, 1 teaspoon vanilla, 1 teaspoon confectioners sugar) and miniature chocolate chips (optional). 4. Enjoy!

Like I mentioned earlier, Capogiro is the place to go for gelato.  I decided on two different flavor selections for my affogato, Bourbon Butterscotch and Fior Di Latte (Sweet Amish Milk, which is the base for all of their gelato flavors).  The flavors that both later provided to the affogato was spectacular, especially the Bourbon Butterscotch which offered rich butterscotch flavors (with a hint of bourbon) that put this dessert in a league of its own.


1 Comment so far
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This looks DELICIOUS!

Ice cream is acceptable year round!

Comment by Evann

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