There's something about an ice cream float on a hot summer's day. Amp it up by making it an affogato, vanilla ice cream swimming in a pool of espresso.It's a yummy treat on an August day.
The Sunday New York Times Magazine had ErikKim's recipe yesterday and it's a definite must make. It's a scoop or two of vanilla or chocolate ice cream drowned in a heady shot of esspresso. Mr. Kim recommends gelato , something without eggs, but any type of non dairy ice cream can work too. I'm planning mine with an extra shot of chocolate syrup for a mocchiato vibe. A puff of whipped cream wouldn"t go amiss here either.
This is the perfect dream dessert for these humid days, Try it for a tasty take on this Italian classic,It's a blast of icy goodness during these dog days.
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