Always been a fan of espresso on ice cream (Toscanini's sweet cream w/ a shot, please).
But the folks at Kitchn are mixing it up a little: instead of hot 'spresso on cold vanilla, they advocate a shot of Scotch instead, with the liquor's alcohol softening the ice cream instead of the heat of the coffee. Sprinke with a little espresso powder, and you're all set.
It was Christmas in August when I received my Tomme from Point Reyes Farmstead in the mail. It is a hard cheese, not usually one of my favorite kinds of cheese but when paired with the suggested scotch (not a scotch fan, but the cheese made it very tasty, indeed), we found doing the research a real pleasure. My wing man (also known as the husband) and I had no trouble enjoying our task. Although this is a much milder cheese than the blues, the Tomme has its place in gastronomy. We liked the subtle after-bite when savored with a red wine. The crystals in the cheese definitely gave this cheese an extra zing. It was my favorite part of the cheese.