1 cup strong brewed espresso, at room temperature or hot
How to Make It
Put a scoop of vanilla ice cream into each of 8 small bowls and put bowls in freezer for at least 1 hour and up to
When ready to serve, put each bowl of ice cream on a small dinner plate and set a shot glass next to it. Fill glasses with espresso, dividing evenly, for each guest to pour onto ice cream.
Note: Nutritional analysis is per serving.
Notes: So that the espresso would prettily coat the ice cream for the photo, Valerie Aikman-Smith cooled it to room temperature before pouring it over the rock-hard ice cream. Serve it that way, if you like, or the traditional Italian way--hot, which turns the ice cream into an instant float. You'll need 8 shot glasses for this recipe.