Vanilla Bean Affogato

1. 1

   Divide the ice cream among 4 wide-mouth tumblers or serving bowls.

2. 2

   Put the tumblers in the freezer while you prep your espresso.

3. 3

   Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso.

4. 4

   Stir gently.

5. 5

   Slowly pour the espresso mixture over the ice cream in the tumblers.

6. 6

   Serve immediately, with small spoons.

No additional tips available.