I love the taste of a rich vin santo dessert wine, but after a meal with wine and savory food, I often don’t feel like drinking more alcohol. I get around that by sneaking this favorite wine into my dessert. In this recipe, the traditional Italian dessert of vin santo wine served with fresh figs is rearranged and served frozen. The original elements are still there, just presented in a new way. Vin santo is produced differently by each winery, so taste a few to find your favorite. You can serve the rest of the bottle with the dessert or cork it for another evening.
Cook the cream, milk, and sugar in a heavy saucepan over medium-high heat, stirring occasionally, until almost simmering. Transfer to a bowl and cool over an ice bath until room temperature. Stir in the salt and vin santo. Refrigerate until cold, at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze the ice cream until scoopable, about 4 hours, depending on your freezer.
Stem the figs and cut them lengthwise into eighths. Scoop some ice cream into 6 bowls. Place some figs and almonds on top. Drizzle the vin santo over the top of the fruit and nuts. Serve immediately.
The figs can be cut several hours in advance.
© 2006 Emily Luchetti. All rights reserved.