Vin Santo Gelato
I was first introduced to vin santo in 2018 on the very first Cucina Italy Experience. We went to Tuscany that year and it was incredible and every night after dinner at our hotel chef would bring us a plate of cantucci and little glasses of this delicious dessert wine!
I had to get some when I got home. Turns out, it’s not exactly regularly stocked, but you CAN find it. And truthfully, there are a lot of dessert wines on the market, and in the case of this homemade gelato recipe - you can use whichever one you damn well please!
You will need an ice cream machine for this as well.I’ve had one for years and for me, it was a worth while investment. Mostly because I have a dairy allergy so making my own dairy free ice creams has been a lot of fun for me! Plus they’re great for other frozen treats as well! In this case, I created a classic ice cream base with cow’s milk and eggs, and I haven’t tested it with non-dairy milks yet, but I explain in the video how you would make the swap if you’d like to give it a try!
What I like best about this ice cream flavor is it’s a perfect swap for classic vanilla (I won’t call it basic, it’s not!). But it’s definitely a stand-by. This has a unique flavor that’s not too far off that it doesn’t go great on top of pies and baked goods - all the things we would usually serve “a la mode” around the holidays! So give this recipe a shot and let me know how you like it! I’ll think it’ll be your new holiday go-to!
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Vin Santo Gelato
Makes 1 quart
1 1/2 C. full fat milk
1/2 C. heavy cream
4 egg yolks
2/3 C. sugar
2/3 C. vin santo wine
Tools/ Special Ingredients(affiliate links*)
ice cream machine: https://amzn.to/3WwSCN8
Create a bagna maria (double boiler) using a medium sauce pan filled about 1/3 of the way with water. Place the pan over medium-low heat. Set a heat-proof bowl on top of the pan. Pour milk and cream into the bowl. Whisk occasionally until warm.
While milk is heating, combine egg yolks and sugar. Mix until eggs turn pale yellow in color. Add vin santo to the egg mixture.
When the milk is warm, but not simmering (you should be able to touch the milk and sense that it’s warm, but not so hot that it feels like it’s burning), add the egg mixture and whisk. Continue stirring gently over medium-low heat until the mixture thickens and easily coats the back of a spoon, about 7-10 minutes.
Pour the mixture into your ice cream and churn according to the manufacturer’s instructions for vanilla. In most cases it’ll be around 20-25 minutes. Or until your desired consistency is reached.
Place the ice cream in a freezer proof container and store in the freezer for up to 3 months.
Buon Appetito!
*AFFILIATE DISCLOSURE: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. I won't put anything here that I haven't verified and/or personally used myself.