Matcha Affogato with French Vanilla Ice Cream

By Sienna Ricca

May 15, 2026

Serves

Approximately 1½ pints of ice cream

In this Recipe

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Ingredients

Heavy Cream 2 cups

Whole Milk 1 cup

Granulated Sugar ⅔ cup

Fine Sea Salt ⅛ teaspoon

Egg Yolks 6 large

Flamingo Estate Morning Matcha desired amount

Flamingo Estate Sage Shortbread Cookies desired amount

Vanilla Bean or Vanilla Extract desired amount

Fruit optional garnish

Steps

In a heatproof bowl, whisk egg yolks until smooth.
In a saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium-low until sugar dissolves completely.
Do not boil or scald mixture.
Slowly whisk half of the warm cream mixture into egg yolks to temper.
Return tempered mixture to saucepan and whisk to combine.
Cook over low heat, stirring constantly, until custard coats the back of a spoon or reaches 170°F.
Strain through a fine mesh sieve into a clean bowl. Stir in vanilla.
Cool to room temperature, then refrigerate for at least 12 hours or up to 2 days.
Freeze ice cream machine bowl for at least 24 hours before churning.
Start machine before pouring in custard.
Churn for about 20 minutes, then add crumbled sage shortbread cookies and churn 5 more minutes.
Serve immediately as soft serve or freeze for firmer texture.
Whisk 1–2 teaspoons matcha with hot (not boiling) water.
Scoop ice cream into bowls, pour matcha over top, and garnish with crumbled cookies and fruit.