Deconstructing a true Sicilian ice cream sandwich
This beloved Sicilian treat combines ingredients that are easily sourced from the Mediterranean island. To start, there's the bread. Brioche is a popular breakfast choice throughout Italy, and the Sicilian version boasts its own unique characteristics. The brioche bun is often infused with orange zest and vanilla, topped with a distinctive piece of dough that gives it the name brioche col tuppo, which refers to the chignon hairstyle it resembles.
Next, we consider how to warm the bread. A common method is to slice the brioche in half, spread on some butter, and heat it up. This technique is akin to the clever way of toasting a hot dog bun by laying it flat on a hot griddle; toasting not only adds a delightful crispness but also enhances the flavor with a touch of caramelization. Some cafes elevate this process by using waffle iron-style presses. These machines feature a special concave interior that seals the edges of the brioche without flattening it. The sandwich is toasted with the cold gelato already inside, creating a perfect pocket.
While the bun may require careful preparation, the creamy filling can come in a variety of flavors. Locals often enjoy pistachio, chocolate, or hazelnut options. Although finding high-quality gelato in Italy is easy, it may take a bit more effort to locate in the U.S. However, once you combine these two elements, this Sicilian delight truly stands out.
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