Cose Fredde Recipe
Selection of House Made Ice Creams and Sorbet with Biscotti
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Base
Sorbet Base
Biscotti
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until sugar dissolves. In a separate bowl, whisk egg yolks. Slowly add the warm cream mixture to egg yolks while whisking. Return to the saucepan and cook until thickened. Stir in vanilla extract. Chill the mixture, then churn in an ice cream maker according to manufacturer's instructions.
Sorbet Preparation
- 2
Biscotti Preparation
- 3
Bake the Biscotti
Preheat the oven to 350°F (175°C). In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk eggs and vanilla. Combine wet and dry ingredients, then fold in chopped almonds. Shape dough into logs and place on a baking sheet. Bake for 25 minutes. Cool, slice, and bake again for 10 minutes until golden.
Serving
- 4
Assemble the Dessert
Scoop the house-made ice cream and sorbet into bowls. Serve with freshly baked biscotti on the side.
