How to make brioche con gelato
Creating one of these delightful sandwiches is quite straightforward. The sandwich features gelato, typically in flavors like hazelnut or pistachio, but you can also find options like cannoli, tiramisu, and stracciatella. Sicilians cut open a unique brioche roll and place a couple of scoops of gelato between the two halves.
This ice cream sandwich brioche differs slightly from regular brioche; it’s known as brioche col tuppo. It has a slightly puffed top that people enjoy pulling off to dip into their gelato before savoring the rest. Fortunately, the brioche buns available at your local grocery store will work perfectly. While brioche is incredibly delicious, it does have a downside: it’s more delicate than the cookies typically used in American ice cream sandwiches. However, toasting the bun with a bit of butter—perhaps even some honey brown butter, like the infused spread from Black & Bolyard—can firm up the bread, making it sturdy enough to hold your gelato.
Interestingly, some innovative brioche con gelato makers on this side of the Atlantic have even experimented with using toasted pretzel rolls instead of brioche. They fill these rolls with adventurous flavors like buttered popcorn-sriracha ice cream. This creative twist suggests that this traditional Sicilian breakfast treat is open to interpretation. Who knows? Perhaps next summer, a combination of homemade ice cream or frozen yogurt with various toppings stuffed between slices of pretzel roll will become your new favorite breakfast trend.
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