Vanilla Bean Affogato

Directions

1. 1
   Divide the ice cream among 4 wide-mouth tumblers or serving bowls.
2. 2
   Put the tumblers in the freezer while you prep your espresso.
3. 3
   Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso.
4. 4
   Stir gently.
5. 5
   Slowly pour the espresso mixture over the ice cream in the tumblers.
6. 6
   Serve immediately, with small spoons.