Affogato
Over the weekend, I made a batch of vanilla bean ice cream specifically for the purpose of pouring espresso over it to make this dessert. I used the recipe that came with my Kitchen Aid ice cream attachment, and tweaked it ever so slightly. Instead of using vanilla extract, I used a vanilla bean, which I split to scrape the seeds, putting both bean and seeds in the custard to infuse. I threw in four whole coffee beans to lend subtle flavor to the custard as well. All of these assorted beans I removed before freezing the custard. Once the ice cream was done, all I had to do was brew some espresso and pour it over the ice cream for a super simple and tasty treat. It's like a root beer float's sophisticated Italian aunt.
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