I first learned the standard form of this dessert drink when I tended bar on MacDougall street in the Village. I have evolved it somewhat since then. The addition of coffee to the recipe gives the drink more depth, and the vodka gives it a necessary high note. It is thick, rich and creamy, both cooling and warming. It's a professional's drink that's really easy to make at home.
I've made this dozens of times, and I can honestly say that I've never served this to anyone whose eyes didn't swoon shut in delight as they tasted it for the first time. You can actually see their eyes fall from pleasure, as if birds dropping hard to earth, having been pierced midflight with a frozen toasted almond arrow.
Frozen Toasted Almond
1 shot cream
1 shot cooled French roast coffee
1 shot Kahlua
1 shot vodka
1 shot amaretto
1 shot godiva
3 generous scoops French vanilla ice cream
1 handful ice
Brew the coffee and put it in the fridge an hour or so until cool. Add all ingedients to a blender and blend until luscious.