The recipe calls for high-quality pistachio ice cream. I found this in the spring issue of Magnolia Journal. Again this photo is not as pretty as the one in the magazine.

The Van Leeuwen ice cream doesn’t have the chemical additive of natural flavor. In this regard I will buy the product again.

Alas, ice cream of any kind is high in saturated fat and added sugars.

As an every so often treat though I think this recipe can’t be beat.

Use short glasses.

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One scoop premium-quality pistachio ice cream.

Espresso poured on to taste.

Sprinkle pistachios on. Drizzle honey atop if you’d like.