In our Farewell to Summer series, we decided to make three different ice creams, using some of the best ingredients in our shop.
Last week, Altalanga Organic Toasted Hazelnuts had the leading role in our gelato recipe. This week, it is all about Antonio Mattei Cantucci from Prato, Tuscany.
Ingredients for a big batch (we made it once, then divided in three parts and added the extra ingredients).
500ml Double Cream
Heat up the double cream and milk, until it starts to boil on the edges. Use medium heat, stir occasionally.
Meanwhile, whisk sugar and egg yolks till light and fluffy. Remove the pot from the heat.
Gently and slowly add the milk-cream mixture to the egg, being careful to whisk constantly to avoid scrambling the eggs. This is the trickiest part as it is important not to overheat the eggs.
In a food processor, blend the cantucci. Put the coarse cantucci into the creamy mix and back on a low-medium heat. Stir occasionally, then leave on the heat for about 10 minutes. Be careful not to heat the mix too much otherwise the eggs will scramble. Remove from the stove and let cool down for a couple of hours.
Strain the mix to make the ice cream nice and smooth.
Refrigerate ideally overnight, if not at least 4 hours, then in the ice cream machine for about 25 minutes.
Decorate with more cantucci, serve with a glass of vinsanto.