Photo by Alex Lau
This clever pour-over dessert proves that, yes, it will affogato.
Recipe information
Yield
Serves 4
Ingredients
1/4 cup raw pistachios
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 pint vanilla ice cream
8 tablespoons hot espresso or strongly brewed coffee
Preparation
Step 1
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Let cool, then coarsely chop.
Step 2
Mix cinnamon and cardamom in a small bowl.
Step 3
Divide ice cream among 4 small serving bowls or coffee cups. Sprinkle spice mixture over and pour 2 Tbsp. espresso into each bowl. Top with pistachios.
Recipe notes
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