GELATE SPAZZACAMINO (chimney sweep’s gelato, for one)



2 scoops vanilla ice cream

2 teaspoons ground dry espresso coffee, powdered in a blender

1 tablespoon Bourbon or Scotch

  1. Spoon the ice cream into a shallow bowl, sprinkle with the espresso and pour the whiskey on top.


NOTE:  The quantities of coffee and whiskey are suggestions.  Regulate them according to taste.  Other ice creams may be substituted, such as chocolate, coffee, dulce de leche or rum raisin, or a combination can be used.  Julia Child substitutes dark rum for the whiskey and calls it a “Jamaican ice cream goblet“.   


from Marcella Hazan, The Classic Italian Cookbook


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