Sunsets Vanilla Ice Cream Drowned In Espresso Affo Recipes

Steps:

• Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
• Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
• Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.

Steps:

• Scoop the ice cream into a dish.
• Pour the hot shot of espresso over it.

Steps:

• 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 6.
• 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.
• Notes: So that the espresso would prettily coat the ice cream for the photo, Valerie 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.