Pumpkin Pie Affogato

Fall is now in full swing and it is time to embrace the flavors of the season! What better way to do that than with a dessert that combines warm spices of pumpkin pie ice cream with the rich intensity of espresso? This Homemade Pumpkin Pie Ice Cream Affogato is a delectable way to savor the flavors of fall. The sweet, spicy ice cream melds seamlessly with the bold, aromatic espresso, creating a dessert that's both comforting and invigorating. So, as the autumn leaves fall and the temperature drops, treat yourself to a little slice of pumpkin pie heaven—one spoonful at a time.

Ingredients

Pumpkin Pie Ice Cream

• 2 cups heavy cream
• 14 oz. sweetened condensed milk
• 2 tbsp. Amoretti Pumpkin Spice Artisan
• 3 pumps Amoretti Crema Di Pumpkin Pie Syrup
• Crushed pie crust to taste

Affogato

• 3-5 scoops of Pumpkin Pie Ice Cream
• 2 shots of espresso

Directions

Pumpkin Pie Ice Cream

1. Combine the heavy cream, condensed milk and Pumpkin Spice Artisan in a large mixing bowl.
2. Using a hand mixer or stand mixing with the whisk attachment, mix at a high speed until stiff peaks form. 
3. Scoop 1/3 of your ice cream mixture into a loaf pan, smooth it down with a rubber spatula and add a pump of Crema Di Pumpkin Pie Syrup and some crushed pie crust. Use a skewer to marble the toppings into the ice cream. Repeat this step twice more until you use all of your remaining ice cream mixture. 
4. Cover the loaf pan with a piece of tinfoil or plastic wrap and freeze for at least 6 hours. 

Affogato

1. Brew 2 shots of espresso.
2. Take your ice cream out of the freezer and scoop it into your desired affogato mug/cup. 
3. Pour your espresso over your pumpkin pie ice cream.
4. Enjoy!