This ice cream is further deepened by the addition of treacly muscovado sugar, and the wine in it keeps it nice and velvety (even after being frozen). You don’t necessarily need to serve this with the cantuccini biscuits, but the combination of the two is a thing of beauty.
- 584 ml double cream
- 200 ml vin santo
- 8 egg yolks
- 6 tablespoons light brown muscovado sugar
- 1 packet cantuccini biscuits
- Heat the double cream in one pan, the vin santo in another. Whisk the yolks and muscovado 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 cook till a velvety custard. I don’t bother with a double boiler, and actually don’t even keep the heat very low, but you will need to stir constantly, and if you think there’s any trouble ahead, plunge the into a sink half filled with water and whisk like mad. It shouldn’t take more than 10 minutes, this way, for the custard to cook.
- When it has thickened, take it off the heat and allow to cool. Then chill and freeze in an ice-cream maker or put the cooled custard into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.
- Serve by scooping out into small wine glasses, giving everyone some cantuccini to dip into the deep, almost incense-intense ice cream.