It's a three-ingredient balancing act of smoky, toasty, and cooling flavors.
, poured into the bowl to pool around the ice cream.
For Hallie Meyer, the owner of Manhattan’s Caffé Panna, which specializes in affogatos, the combination of ice cream and coffee is a no-brainer. “It’s just the best combination on the planet because the ice cream has all the qualities that the coffee doesn’t, and vice versa. Fat, cold, sugar, and cream is the opposite of acid, roasted, water, sharp,” she tells me. “So they kind of complement each other the way that red wine and steak do.
“I think the two toppings work so incredibly well together because they have the neutral vanilla backbone to tame them,” says Patrick Miller, the owner of Faccia Brutto and former chef at Rucola in Brooklyn. Miller has made the chimney sweep’s gelato from Hazan’s book numerous times over the years, swapping in different scotches each time.
While there’s a world of potential experimentation within the trifecta of ice cream, alcohol, and coffee, part of the elegance of chimney sweep’s gelato is the brevity of its ingredient list. You could use the same beans you use for your morning pourover, but go for espresso if you want to achieve the extra-roasted quality that adds warmth to the dessert. Just be sure to give your guests ample warning about the caffeine .
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