Since 1959 they've been making ice cream from a Sicilian recipe in "Little Italy" in Toronto, on College Street, you might have seen Sicilian Ice Cream's Tartufo (a inner flavoured ball coated by ice cream and covered with nuts or cookies); they're available for sale in most supermarkets, usually at one end of the ice cream section.
This is their Hazelnut or Nociola ice cream, which also has coffee and cocoa powder. There are a few hazelnut pieces here and there, not in every bite, but enough to have the impression of hazelnut. Overall, not the best hazelnut ice cream or, as they call it in Sicily, gelato, I've eaten, but pretty good.
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