Affogato ‘Ice Cream’

Method

Method (by hand):

Step 1

Put the chilled ProZero whipping ‘cream’ into a bowl and use an electric hand-held whisk to whip the ‘cream’ for about 2-3 minutes until it is thickened, light and airy.

Step 2

Add the caster sugar and stir well.

Step 3

Pour the mixture into a suitable container and put in the freezer for about an hour or until it is chilled and ice crystals are beginning to form around the edges.

Step 4

Remove from the freezer.

Step 5

Using a fork or wire whisk, quickly beat the ‘ice cream’ to break up the ice crystals.

Step 6

Place the ‘ice cream’ back in the freezer to set solid for at least 3 hours.

Step 7

Take a scoop of ‘ice cream’ and top with an espresso shot.

Method (by an electric ice cream machine):

Step 1

Pour the chilled ProZero whipping ‘cream’ into a large bowl and whisk until light and airy.

Step 2

Add the caster sugar and stir well.

Step 3

Pour the mixture into the machine.

Step 4

Follow the instructions for your machine, and churn until the ‘ice cream’ is thick and frozen.

Step 5

The ‘ice cream’ can be eaten straight away or transferred to a suitable container and stored in the freezer.

Step 6

Take a scoop of ‘ice cream’ and top with an espresso shot.

ProZero is a food for special medical purposes. This recipe has been specifically designed for use in a low protein diet. Refer to labels for allergen and other product information.

Ingredients

500mls ProZero whipping ‘cream’, chilled (See recipe)
100g Caster sugar
1 shot of espresso
Recipe can be made by hand or with an electric ice cream machine. You will also need an electric hand-held whisk.