Who knew that breakfast could be one sure way to beat the heat? We’re not talking about chugging a frappaccino, we’re talking about breakfast the Sicilian way: ice cream. Gina DePalma joins The Takeaway with some Italian breakfast fare that could change the way you think about how you start your steamy, summer mornings. Gina DePalma is the pastry chef of the world famous restaurant Babbo, in New York. She is also the author of Dolce Italiano: Desserts from the Babbo Kitchen. And you can keep abreast of her culinary thoughts on the blog Serious Eats, where she is a weekly contributor.

Want to make your own coffee granita? Here's Gina's recipe:

Coffee Granita

• 1/4 cup of granulated sugar for every two cups of brewed espresso or strong regular coffee (You can adjust the sweetness to your taste).
• Sweetened heavy whipped cream
• Shaved chocolate or ground cinnamon

1. Whisk the sugar into the hot coffee, and let the mixture cool completely to room temperature before putting it into the freezer in a shallow metal or glass dish.
2. Monitor the freezing process; as the sides begin to freeze, using a whisk or fork to break it up and move it to the center. Do this every 15 minutes or so, sooner as it freezes more, using a small whisk for aeration and to strategically target the frozen spots. When there is no more loose liquid in the mix, give it a really good whisking and let it freeze for about 15 to 20 minutes more.
3. To serve, you’ll need some sweetened heavy cream whipped until it mounds softly. In a glass dessert dish or cup, put a generous layer of frozen granita. Add a small shot of ice-cold, brewed espresso for some extra coffee flavor.
4. Layer on some cream, then repeat the layers, ending with a mound of cream, which you can whip a bit stiffer for holding power.
5. Top with some shaved chocolate and/or ground cinnamon and serve with brioche on the side.
6. Dip pieces of the brioche into the mix, or fold pieces of it around spoonfuls of granita and cream.