Some would argue that the season is over for frozen desserts but I say coffee ice cream all year round! Fresh dairy and quality coffee are always readily available. Also pie season is upon us and à la mode is always à la mode.
Personally, I prefer my ice cream blended into a thick, creamy beverage. To the rest of the world it's a frappe or a milkshake but where I'm from, Rhode Island, we call them cabinets and we specialize in the coffee variety. I grew up drinking this heavenly treat at Delekta's, a mom and pop pharmacy seated on Main Street in Warren's sleepy town center. Delekta's makes their own coffee syrup and serves your beverage half in a classic soda pop glass and half in the malt mixer it was made in. A perfect pick-me-up for a bad day or a...well, actually I think these are perfect for any day, any weather, any mood.
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.
The formula is simple: homefries topped with cheddar and broiled. Add guacamole, sour cream, salsa and an optional egg or two for a mighty brunch plate for just $6.
My only wish is that they'd use a nicer cheese; their foodservice shreds don't do their salty, crispy homefries justice. I've never attempted a home version, but a bit of quality cheddar would elevate the dish into the stratosphere.
Still, if you're ever at the Delta of Venus, and don't plan to do much with the rest of your day...