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 dissolve. 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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