This version is an affogato one step removed from that espresso-soaked experience, with Scotch instead of hot coffee. I had this at a local restaurant (called Rigsby's Kitchen). It's just a scoop of good vanilla ice cream, hopefully flecked with real vanilla bean, and drowned in a pool of Scotch, with a dusting of espresso bean to echo the original.
It's quite an eating experience — it warms you in a whole different way. The Scotch isn't hot like the espresso, but it warms you all the way down, leaving caramel fragrance and the aroma of roasted espresso beans behind.
On the subject of Scotch: I've had this now with several different sorts. At home we've been drinking a Glenmorangie single malt lately, so that's what I used. At the restaurant they used a blend — Famous Grouse, to be specific. I like that better in this dessert, partly because it is less expensive and better for blending. I found that the single malt had an edge of aftertaste, too, when eaten with ice cream, that the blended did not.
Scotch, Espresso & Vanilla Affogato
1 generous scoop vanilla ice cream, about 1/2 cup
1 1/2 ounces blended Scotch whisky, warm or at room temperature
1/4 teaspoon espresso powder or finely ground espresso beans
Pour the whisky over the ice cream in a small glass. Sprinkle with espresso powder and eat immediately.
Some Variations on the Theme:
• Swirl the Scotch with a tablespoon of amaretto before pouring over the ice cream, for a Godfather-inspired dessert.
• Swirl the Scotch with a tablespoon of Drambuie for a Rusty Nail-inspired dessert.
More Affogato Goodness:
• Word of Mouth: Affogato
• In Praise of an Affogato on a Chilly Summer's Night
• Tipsy Affogato: You Must Try This Soon!
(Images: Faith Durand)