GELATE SPAZZACAMINO (chimney sweep’s gelato, for one)
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2 scoops vanilla ice cream
2 teaspoons ground dry espresso coffee, powdered in a blender
1 tablespoon Bourbon or Scotch
- 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