Sure, alcohol and ice cream have had a boozy fling or two in the past. (Rum raisin, anyone?) But that’s just the start. This summer, dip in at one of these spots that’s taken booze-flavored ice cream, gelato or sorbet to new levels.
Signature Sunset ice cream at Bobtail Ice Cream Company
2951 N. BROADWAY. 773-880-7372
This chocolate-studded merlot ice cream ($2.69-$4.39) is mild at first, but the aftertaste delivers round, plummy flavor underscored by red wine notes. Bobtail production manager Shaun Paul says the merlot entered the equation when he set out to make an adult ice cream for Lakeview locals: “Merlot was robust enough to come through but sweet and fruity enough to make a good ice cream.” The final product is dense, chewy and complex — not unlike a good wine.
Whiskey gelato at Piccolo
859 N. DAMEN AVE. 773-772-3355
Ukrainian Village gelato and panini spot Piccolo regularly serves a dozen or so varieties of gelato and sorbet ($3.50 for a cup) in familiar flavors such as pistachio and raspberry — plus a few not-so-familiar flavors like whiskey. Jim Beam adds a sweet, mild whiskey punch to a creamy base that cuts any harsh alcohol flavor. It took time to get the mix just right, says Black Dog Gelato’s Jessie Oloroso, who created the flavors Piccolo scoops out. “Too much booze, and it won’t freeze properly,” says Oloroso. “But not enough and you won’t taste it.”
Guinness ice cream at Mrs. Murphy & Son’s Irish Bistro
3905 N. LINCOLN AVE. 773-248-3905
The Black and Tan Sundae ($7) is one of those decadent desserts where warm (walnut brownie), cold (Guinness ice cream) and rich (Smithwick’s caramel sauce) urge just one more bite. But it’s the cold part of the equation that’s most addictive. Mrs. Murphy’s executive chef Jeanne Carlson adds reduced Guinness to her chocolate base, giving the ice cream a pleasantly bitter, yeasty backbone that’s unmistakably stout-flavored. Craving a solo scoop? Grab one at Ribfest Chicago in North Center this weekend. (See Page 33 for fest details.)
Fig and Sambucca gelato at Cafe Spiaggia
980 N. MICHIGAN AVE. 312-280-2750
Cafe Spiaggia serves about two dozen freshly made gelatos and sorbets, and like the food at this little sib to chichi Italian spot Spiaggia, flavors range from delicate to intense. You can mix-and-match to create your own tasting — a selection of three goes for $9. Pear and prosecco come together in one super-refreshing alcohol-infused sorbet, but the real stunner is the fig gelato spiked with Sambuca. According to executive chef Missy Robbins, the Sambuca helps bring out the natural flavor of the fig.
Tequila sorbet at Sixteen
401 N. WABASH AVE. 312-588-8030
When Sixteen opened early this year, we all heard about executive chef Frank Brunacci’s international pedigree. Then we saw it in his adventurous, globetrotting menu. But here’s something we didn’t know: He’s a die-hard margarita fan who couldn’t resist sneaking some tequila-lime ice cream onto the dessert menu. It comes as part of a decadent dessert that includes a praline croustillant with caramelized banana ($13). “It’sa banana anglaise and the tequila lime adds a fantastic, refreshing complement to the base flavor,” explains Brunacci.
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METROMIX@TRIBUNE.COM
