Ingredients:
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 1/2 Tbs. sugar
- 1 tsp. vanilla extract
- 2 pints (32 oz./1 l) vanilla bean ice cream
- 1/4 cup (2 fl. oz./60 ml) Jameson Irish Whiskey
- 1/4 cup (2 fl. oz./60 ml) Kahlúa coffee liqueur or Baileys Irish Cream
- 3/4 cup (6 fl. oz/180 ml) hot espresso (about 6 shots)
- 1 oz. (30 g) semisweet chocolate
- Dutch process cocoa powder for dusting
Directions:
In a bowl, using an electric mixer, beat the cream, sugar and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
Scoop 2 scoops of vanilla ice cream into 4 tall glasses. Divide the Jameson and Kahlúa evenly between the glasses (about 1 jigger each Jameson and Kahlúa per glass). Divide the espresso evenly between the glasses (about 1 1/2 shots espresso per glass). Top each glass with a generous spoonful of whipped cream. Using a microplane or vegetable peeler, shave the chocolate over the top of each glass. Dust each glass with cocoa powder and serve immediately. Makes 4 affogatos.
Williams Sonoma Test Kitchen
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