Canarian bowls

Pour the milk in the saucepan and bring it to a boil, adding granulated sugar, vanilla and one a pinch of salt.

Stir often.

Put the yolks in a saucepan: mount them with a small whisk, then add the wine, then with the warm milk.

Put pot on a moderate flame, Bain-Marie, stirring constantly, bring the cream to the boiling boundary at this point, remove the saucepan from heat and put it in a larger bowl filled with crushed ice: let cool completely cream, mixing constantly.

Whip the cream and add the cold cream, with great delicacy.

Then transfer the mixture in ice trays and keep it in the freezer for 5-6 hours, stirring occasionally with a wooden spatula.

Meanwhile, cut the orange into thin slices and cut each slice in half.

When the ice cream is ready, divide it into individual cups.

Garnish each cup with two half-orange slices, over which you have drilled a cut to be able to insert ' a horse ' of the edge of the glasses.

Complete the decoration with a spoonful of sour cherries in syrup and two waffles at ventaglietto.

Serve immediately.