Always been a fan of espresso on ice cream (Toscanini's sweet cream w/ a shot, please).

But the folks at Kitchn are mixing it up a little: instead of hot 'spresso on cold vanilla, they advocate a shot of Scotch instead, with the liquor's alcohol softening the ice cream instead of the heat of the coffee.  Sprinke with a little espresso powder, and you're all set.

This little dessert is inspired by two things. First, obviously, a classic Italian affogato, where a shot of hot espresso is poured over a lump of ice cream and eaten expeditiously. Part of the pleasure of this dessert is the contrast in hot and cold, bitter and sweet. But the pleasure also comes from eating something that is changing under your spoon, a different bite every second, with coffee running down the ice cream and turning it at the end into a thick puddle of pale espresso-flavored cream.

Have to say I'd be up for a 3x: hot espresso, room-temp whiskey, and cold ice cream. You choose which to sip and which to mix, or you go all-in... who's with me?

Read the full recipe here.

Special bonus ode to Scotch: