Vin Santo Ice Cream with Cantuccini
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together, Formal Dinner Party
Equipmentice cream maker
Five Ingredients or LessYes
Taste and Texturecreamy, crunchy, nutty
Type of Dishdessert, ice cream
- 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)
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