Ingredients for 6 people:500 g fresh cream2 tbsp icing sugar160 g condensed milk80 ml Vin Santo Occhio di Pernice Riserva120 g Cantucci biscuits
Using a suitable knife, coarsely chop the Cantucci biscuits on a chopping board, then set them aside. Use a hand mixer to whip the cream in a bowl, gradually adding the icing sugar. Add the condensed milk and amalgamate with the hand mixer again for a few seconds. Now, very slowly, pour in the Vin Santo and fold it in carefully with a wooden spoon so as not to deflate the mixture. Delicately fold in the crumbled Cantucci biscuits as well (setting aside 3 or 4 spoonfuls to use for decoration). When the mixture has a smooth consistency, transfer it into a suitable container, put the lid on and place it in the freezer for an hour. When the hour has passed, take the container out and sprinkle the crumbled Cantucci you set aside previously over the surface. Then close it again and put it back in the freezer for at least 6 hours. Before serving, leave the ice cream at room temperature for 10 minutes.