Vin Santo Ice Cream with Cantuccini

1. 1

   Heat the heavy cream in one pan, the vin santo in another.

2. 2

   Whisk the yolks and brown sugar together and, still whisking, pour first the hot vin santo and then the warmed cream into them.

3. 3

   Pour this mixture into a good-sized pan and make a custard as normal.

4. 4

   Allow to cool, then chill and freeze in an ice cream maker or without.

5. 5

   Serve by scooping out into small wine glasses, giving everyone some biscotti to dip into the deep, almost incense-intense ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.