I must confess, when first saw this recipe I was a little skeptical about it, but it is actually very good. And it looks magnificent, with its lovely rosy complexion.

The recipe came my way a few months ago from an old school friend who lived out Stellenbosch way and had decided to leave for London.

In what I thought was a lovely gesture, his farewell email to his friends contained a few of his favourite personal recipes which he urged us to make occasionally to remind us of him.

Well, here's looking at you Marco, old kid, because I know you are a regular reader of this column. You would have noticed that I have named the dessert in your honour.

So, here goes. For four generous portions you need:

Ingredients:

  • 1 cup of ruby port

  • 300ml milk

  • ½ cup castor sugar

  • 320ml thick cream

  • 2 stick of cinnamon bark

    • Instructions:

    Pour the port into a saucepan, add the cinnamon sticks and the sugar and stir over low heat until sugar has dissolved.

    Remove saucepan from heat and set aside to cool.

    In a mixing bowl whisk the cream, then add the cream and whisk a little more.

    Remove cinnamon stick from port and sugar and discard, then add the port slowly to the creamy mixture and mix gently but well.

    Pour the mixture into a shallow tray and chill in the refrigerator until cold (two-four hours).

    Pour the mixture into your ice cream machine and follow instructions, or you can freeze it normally until just set, remove it, fork it well to break up all the crystals, then refreeze until set.

    Spoon into tall serving glasses and decorate with fresh or canned berries or plum compote.