Brew some espresso and then pour this wonderful coffee over a few scoops of vanilla ice cream creating clouds of richness and yumminess! I have seen espresso coffee poured over toasted almond gelato and other types of ice cream. Vanilla, in my opinion, helps mellow the coffee and really brings out the coffee flavor in this dessert. Whatever type of ice cream or gelato you choose to use for this recipe, I guarantee that you will love it! (Well, unless you use a mint chocolate flavor which would be a travesty to the recipe.)
Ingredients: Espresso coffee (any brand you like)
Vanilla Bean ice cream (I used one made with coconut milk)
Espresso coffee maker (or a regular coffee maker)
Take apart espresso maker.
Fill the bottom with cold water. Make sure not to fill above the level notches that you see on the inside. The espresso maker I have makes 6 cups of coffee.
Take the funnel shaped filter and place in the bottom. Put your coffee grounds in the filter. Do not pack down.
Then screw on the top of the espresso maker. When placing on the source of heat, if you have a gas flame, make sure the flame does not go out past the bottom edges of the espresso maker.
Once you hear the coffee perking, look in the top and see if it is ready. When the top is full then coffee is ready.
Now, what I found out is that some Italians take a spoonful of sugar and pour in the top once the coffee is done and stir with the stem of your spoon since the pot is so small.
Put a few scoops of ice cream in a bowl. I used a little decorative coffee cup here.
Then pour the rich, wonderful espresso over the ice cream. Creating a bowl of pure delight!
You can add grated nutmeg, shaved chocolate, cinnamon or whipped cream to this. I love mine just with the ice cream and coffee. Simple is best with this dish.
Enjoy!!
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