Gelato all’aroma di Ricciarelli di Siena IGP con riduzione di vin santo

Ice cream flavored with Ricciarelli di Siena PGI and a Vin Santo reduction

Products that are part of tradition

Craving something sweet? Gelato is always there to satisfy your cravings. Its myriad variations allow your palate to savor a thousand flavors. Today, we'd like to offer you the Ricciarelli di Siena PGI version.

PGI (Protected Geographical Indication) products are products that are rooted in tradition , a connection to the territory, and high quality standards. They are therefore a guarantee of local and typical regional quality, and for this reason, we are proud to guarantee these elements with our ricciarelli.

With this recipe, you can enjoy a gelato reminiscent of the flavors of the Siena region. Local tradition and authenticity are combined with the deliciousness of gelato. With the flavor of ricciarelli and the Vin Santo reduction, you'll feel like you're inside the walls of the city of the Palio.

Suitable for any occasion, this unique dessert will wow your family and friends. It's also a great way to introduce traditional Tuscan cuisine to a fresh and delicious new world.

The ingredients for this recipe are as follows. The quantities are for 4 people.

For the custard-based ice cream:

  • 300 ml of whole milk
  • 300 g of granulated sugar
  • 250 ml of fresh cream
  • 45/50 g of egg yolks (from very large fresh eggs)
  • 1/2 vanilla pod the peel of an untreated orange

For the ricciarelli flavouring:

For the Vin Santo reduction
Nannini Dolci Caffe: Siena Ricciarelli

Procedure

First, you need to prepare the custard for your ice cream base. Take a saucepan and add the egg yolks and sugar. Whisk the mixture until the eggs are nice and frothy.

The second step involves the milk. Place it in a small saucepan with half a vanilla pod, seeded, and the orange zest. Heat until almost boiling. Once it's hot, carefully pour it into the eggs in small increments, continuing to whisk.

Once all the milk has been added, place the cream on the stove. Continue stirring with a spoon until it almost boils. Be careful with this step, because if it starts to boil, the cream risks tearing apart irreparably.

To check if the cream is at the right temperature, we recommend removing the spoon and checking if a thin layer of cream remains. This will help you determine whether the cream is thick or not. Once this step is complete, remove it from the heat and place it in a bowl to cool, stirring occasionally. Cover the container with a lid and refrigerate overnight.

The next day, to finish your Ricciarelli di Siena PGI gelato, add the fresh cream to your cream (we recommend refrigerating it before using it). Gently mix everything together with a spoon until smooth.



Then, crush the ricciarelli until they become fine crumbs and add them to your mixture. Let it rest in the refrigerator for a few hours. Then, blend it with an immersion blender and mix it with a spoon. Return it to the refrigerator to rest and repeat the process two more times. Then, transfer your gelato to a freezer-safe container and cover it with parchment paper.

The final step is to prepare the Vin Santo reduction. Take half a glass of Vin Santo and heat it in a small pan over high heat. Reduce it by almost half, and while it's boiling, add the agar-agar (a 100% plant-based gelling agent) for a creamier consistency. Finally, let the sauce cool before pouring it over your ice cream.

Back to blog