What can I say? This is hot ice-cream that melts as it cools, and melts a bit faster if you pour, say, iced espresso over it. Hence, reverse affogato. Oh the marvellous wonders of chemistry!
The ice-cream’s rather unorthodox behaviour is courtesy of methylcellulose, a derivative of cellulose that acts as a thickener or gelling agent at cool temperatures (like at fridge temperature), solidifies at hot temperatures (like at about scalding, so around 60°C and above), and is soft in between (like at room temperature). So making the ice-cream involves poaching scoops of it in near-boiling water for a couple of minutes to let them solidify. Ah, poached and ice-cream: words that were never meant to go together, at least without the addition of cannot be.
The recipe I used for this was from Ideas In Food via Khymos. It’s a great proof of concept, from my point of view — I’m just personally not sold on its flavour (ice-cream made from cream cheese and yoghurt has a remarkable tendency to taste like cream cheese and yoghurt). It has its place of course (like when you want your ice-cream to taste remarkably like cream cheese and yoghurt), but I want to make something that is essentially indistinguishable from plain vanilla ice-cream except for its temperature.
So I’m working on my own recipe at the moment, and now it is only a matter of time…