MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Double Espresso Affogato
Categories: Icecream, Coffee
Yield: 6 Servings

4 c Nondairy milk
2 tb Arrowroot
3/4 c Natural sugar
1/4 c Unsweetened cocoa powder
1 tb Instant espresso powder
1/2 c Semisweet chocolate chips
1 tb Vanilla extract
1 c Brewed espresso;
- warm or cold

For a dramatic presentation, bring the brewed espresso to the table
and pour it over the ice cream at the last minute. If using warm
espresso rather than cold, be sure it isn't too hot, or it may crack
the serving glasses.

In a small bowl, combine 1/4 cup milk and arrowroot. Blend well and
set aside.

Place the remaining 3-3/4 cups milk in a large saucepan over medium
heat. Add the sugar, cocoa powder, and instant espresso, and bring to
a simmer, stirring to issolve. Stir in the arrowroot mixture,
stirring constantly until the mixture thickens and starts to bubble,
about 5 minutes. Do not let it boil. Turn off the heat and add the
chocolate chips. Let the chips sit in the hot liquid for a few
minutes before whisking to combine thoroughly. Stir in the vanilla
and let cool to room temperature.

Refrigerate until chilled, then freeze in an ice-cream maker
according to the manufacturer's directions.

To serve, spoon the frozen dessert into stemmed glasses (martini
glasses are best) and top with a few tablespoons of the brewed
espresso.

Recipe by Vegan Planet by Robin Robertson

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