John Myers
Ingredients for 2 servings:
- 500 ml espresso or coffee
- 4 scoops of vanilla ice cream
- 300 ml milk
- 1 cup of cream
- 1 packet of vanilla sugar
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes
1 hour cooling time
Brew coffee or espresso at least 1 hour before serving. If it’s too hot, let it cool in a water bath. I usually brew the coffee in the evening and leave it in the fridge overnight, but this isn’t absolutely necessary. Whip the cream with the vanilla sugar until stiff peaks form and set aside. Pour two scoops of vanilla ice cream into two 500 ml glasses, then top each with about 150 ml of milk. Add the cooled coffee/espresso and drape the cream on top, ideally using a piping bag. Serve with a latte macchiato spoon. If desired, you can drizzle a chocolate coffee bean or chocolate sauce over the cream. I personally prefer chocolate coffee beans, as they don’t affect the flavor too much and simply look pretty. I wouldn’t recommend using cocoa powder; it doesn’t go well with the ice cream.
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