- A day ahead, combine the cream and milk together and pour into an ice cream maker and churn. If you don’t have an ice cream maker, whip in a mixer with a paddle attachment until thickened and freeze overnight.
- When almost ready to serve, make the espresso (1 shot per serve) and take ice cream out of freezer to soften a little.
- Scoop the ice cream into bowls and pour over a shot of the cooled espresso, and dust with cinnamon. Serve right away.
Serves 4
