Ingredients
12 scoops good-quality vanilla ice cream
6 shots hot espresso coffee
Method
Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.
To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.
Recipe from Good Food magazine, September 2012
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