Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 22 Times
Can be made ahead of time.
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Vin Santo Ice Cream with Cantuccini
Cookbook
One of the loveliest desserts, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, intense, amber-colored holy wine, with a few almond-studded cookies to dunk in. The idea for this comes purely from that: the ice cream is further deepened by the addition of treacly brown sugar, and the wine in it keeps it voluptuously velvety, even after being frozen. You don’t absolutely need to serve the cantuccini biscuits (biscotti) with it, but the combination is pretty well unbeatable.
Yield : Serves 8–10
Ingredients
- 2½ cups heavy cream
- ¾ cup plus 2 tablespoons vin santo
- 8 egg yolks
- 6 tablespoons light brown sugar
- 1 package almond biscotti (at least 10 biscotti)
Directions
Heat the heavy cream in one pan, the vin santo in another. Whisk the yolks and brown sugar together and, still whisking, pour first the hot vin santo and then the warmed cream into them. Pour this mixture into a good-sized pan and make a custard as normal. Allow to cool, then chill and freeze in an ice cream maker or without. Serve by scooping out into small wine glasses, giving everyone some biscotti to dip into the deep, almost incense-intense ice cream.
© 2003 Nigella Lawson
Nutritional Information
Nutrients per serving
This recipe serves 10. Nutritional information does not include the biscotti.
313 kcal
6 % daily value
1 % daily value
10 % daily value
89 mg
7 mg
3 g
10 g
0 g
13 g
249 mg
33 mg
15 g
26 g
3 % daily value
