Bedouin Affogato

• 1/2 cup heavy cream, chilled
• 8 chocolate-filled vanilla wafer cookies, such as Pepperidge Farm Milano or for a gluten-free alternative, I like gluten-free ladyfingers)
• Ground espresso beans for 4-ounces brewed espresso or 1 tablespoon instant espresso powder
• 1 to 2 green cardamom pods, crushed
• 1 pint vanilla ice cream
• A little dark chocolate for grating over top

1. In a cold bowl, whip the heavy cream until soft peaks form.
2. Set it aside in the refrigerator until you're ready to serve.
3. If you're using an espresso machine, place a cardamom pod in the filter.
4. Pack with the espresso, compact and brew.
5. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods.
6. Then whisk in the espresso, strain, and discard the solids.
7. To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses.
8. Pour a shot of espresso into each glass, and top with a dollop of cream.
9. Crumble the cookies over the top and sprinkle with grated dark chocolate.
10. Serve immediately.

heavy cream, chocolate, ground espresso beans, green cardamom pods, vanilla ice cream

Taken from www.foodnetwork.com/recipes/aarti-sequeira/bedouin-affogato-recipe.html (may not work)