3/4 teaspoon ground cinnamon, plus more, for serving
1/2 teaspoon chile powder
1/4 teaspoon cayenne
1/2 cup heavy cream
3/4 cup hot espresso or strong coffee
Put the ice cream in a medium bowl and let it soften slightly. Work in the cinnamon, chile powder and cayenne. Cover and freeze until solid, about 1 hour.
Beat the heavy cream to soft peaks in a medium bowl with an electric mixer. Divide the ice cream among 4 bowls and pour the espresso over the ice cream. Top with the whipped cream, sprinkle with cinnamon and serve immediately.
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