One of the loveliest puddings, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, intense, amber-coloured holy wine, with a few almond-studded biscuits to dunk in. The idea for this comes purely from that: the ice cream is further deepened by the addition of treacly muscovado sugar, and the wine in it keeps it voluptuously velvety, even after being frozen. You don't absolutely need to serve the cantuccini biscuits with it, but the combination is pretty well unbeatable.
Photo by Petrina Tinslay.
Recipe posted by Nigella