To Make the Ice Cream:

1. Add the sweetened condensed milk and kosher salt to a medium bowl.  Combine completely.
2. Add the heavy whipping cream to a large bowl. Carefully cut the vanilla bean pod lengthwise and scrape all of the vanilla beans out of the vanilla bean pod.  Add the vanilla beans to the heavy whipping cream.    Using a stand mixer or hand mixer, whip the heavy whipping cream to stiff peaks.
3. Place half of the whipped cream into the bowl with the sweetened condensed milk mixture.  Fold gently until a few lumps and bumps remain.  
4. Add all of the sweetened condensed/whipped cream mixture to the first bowl that contains the second half of the whipped cream.  Fold gently until the mixture is completely smooth.
5. Add the vanilla bean ice cream mixture to a chilled 9”x5” loaf pan or ice cream storage container (like this one from Tovolo).  
6. Allow to chill in the freezer for at least six hours before devouring.  This is the most difficult part.
7. You’re now ready to make affogato!

To Make Simple, Classic Affogato:

1. Prepare your espresso.  My favorite stovetop espresso maker is the classic Bialetti.
2. Add a generous scoop of Vanilla Bean Ice Cream to a mug or heat-proof glass jar.
3. Add a generous shot of espresso to the ice cream.  Measure with your heart (but remember that you’ll have to sleep eventually).
4. If you’d like, you can add a generous shot of Amaretto to the top of this dessert.  I find that this step takes this dessert over the top in decadence.
5. Either top with amaretto biscuits, chocolate shavings, or even raspberries, or eat right away.  Either way, this will be one of your favorite desserts.
6. This dessert is really meant to be savored; the ice cream will likely melt before you finish eating it.  In that case, enjoy the melted ice cream/espresso/amaretto mixture that is at the bottom of your cup.