This ridiculously easy dessert is always a favorite. I love to make homemade gelato, but I find a good-quality gelato like Talenti works best in this recipe because it is much harder than my homemade version, and it does not melt as quickly. The trick is to be sure to brew a proper strong espresso in an Italian espresso maker or press the button for a short shot if you have a machine.
See ingredients, directions and pairings.
1 Shot of Espresso, per serving
2 Scoops of Vanilla Gelato or Ice Cream, per serving