Affogato and fried cinnamon cake donuts with brown butter ice cream

Brown the butter in a sauce pot over medium to high heat; once foaming and starting to darken, pour into a bowl.

Add sugar and egg yolks and whisk two minutes.

Warm the cream in the same pan to around 170F, just until it steams; turn off the heat and slowly whisk the hot cream into the egg mixture, two to three ladles, then pour it all back into the pot.

Cook on low-medium, whisking, to around 140 to 150F.

Transfer the base to a container and freeze until it reaches 34 to 35F, then churn in the ice cream machine until creamy.

In a stand mixer with the paddle, beat butter, sugar, salt and a whole egg two minutes on medium.

Add baking powder, milk and cake flour and mix two minutes, until the batter thickens and is one consistency.

Place the dough between two sheets of wax paper, press to about half an inch thick and refrigerate about three hours.

Mix a generous amount of sugar with a very generous amount of cinnamon for the coating.

Punch out the donuts with floured ring molds or donut cutters, working fast.

Fry at 375F for four to five minutes, turning every 30 seconds or so, until dark golden brown.

Pat off excess oil and coat the donuts in cinnamon sugar, half coated or as liked.

Pack a frozen glass on one side with brown butter ice cream and return it to the freezer.

Brew a double shot of espresso and pour it over the ice cream; serve with the donuts.