Ricciarelli di Siena IGP flavored ice cream with vin santo reduction
Products that are part of tradition
Do you want sweet? The ice cream is always there ready to satisfy your craving for dessert. Its thousand versions allow your palate to taste a thousand flavors. Today we want to offer you the Ricciarelli di Siena PGI version.
The IGP (Protected Geographical Indication) products are products that relate to tradition, the link with the territory and the high quality standards. They are therefore a guarantee of the local and typical quality of the territory and for this reason with our ricciarelli we are proud to be able to guarantee these elements.
With this recipe you can enjoy an ice cream that recalls the flavors of the Terre di Siena. Typicality and tradition are combined with the flavor of ice cream. With the taste of ricciarelli and the reduction of vin santo you will feel like you are inside the city walls of the Palio.
Suitable for any occasion, with this particular dessert you can amaze relatives and friends. You can also taste the Tuscan culinary tradition in a new fresh and tasty way.
The ingredients for this recipe are as follows. The doses are for 4 people.
For the custard-based ice cream:
- 300 ml of whole milk
- 300 g sugar
- 250 ml of fresh cream
- 45/50 gr of egg yolks (from very fresh large eggs)
- 1/2 vanilla pod the peel of an untreated orange
For the ricciarelli flavoring:
For the reduction to Vin Santo
MethodFirst you need to prepare the custard for the base of your ice cream. Take a saucepan and put the egg yolks and sugar in it. With the whisk, mix the mixture until the eggs are nice frothy.
The second step concerns the milk. Put it in a saucepan together with half a vanilla pod, without seeds, and the orange peel. Heat everything until it almost comes to a boil. When you see that it is hot pour it carefully and in small doses into the eggs, continuing to beat with the whisk.
Once all the milk has been added, put the cream on the stove. Keep stirring with a spoon bringing it almost to the boiling point. Pay attention to this step because if it starts to boil you risk that the cream will tear irreparably.
To check that the cream is at the right point, we advise you to take out the spoon and see if a veil of cream remains attached. This way you can understand if the cream is thick or not. Once this step is done, remove it from the heat and put it to cool in a container, stirring occasionally. Cover the container with a lid and then leave in the fridge overnight.
The following day, to finish your Ricciarelli di Siena IGP flavored ice cream, you must add fresh cream to your cream (we recommend that you keep it in the fridge before processing it). Mix everything gently with a spoon, so as to have a homogeneous mixture.
Then chop the ricciarelli until they become fine crumbs and add them to your mixture. Let it rest in the fridge for a few hours. At this point give a puree of immersion mixer and then mix with a spoon. Put it back in the fridge to rest and repeat the process two more times. Then put your ice cream in a container suitable for the freezer and cover it with a sheet of parchment paper.
The last step is the preparation of the vin santo reduction. Then take half a glass of vin santo and heat it in a frying pan over high heat. Then reduce it for almost half and while it boils add the agar-agar (a 100% vegetable gelling agent) in order to have a creamier consistency. Finally, let your sauce cool which you can then pour on your ice cream.