red wine ice cream
Equipment
- Ice cream machine
Ingredients
For the ice cream:
- 400 ml red wine
- 250 ml double cream
- 75 ml whole milk
- 4 egg yolks
- 100 g sugar
- 8-10 frozen cherries fresh will work but add them just before serving instead
For the chocolate sauce:
- 50 g dark chocolate
- 20 g butter
- 100 ml double cream
- 1 tablespoon sugar
Instructions
- Put the red wine in a wide saucepan and put on a high heat. Boil until it has reduced by half - this can take 20-40 mins depending on the conductivity of your pan and water content of your wine. Once reduced pour into a jug or bowl to cool.
- While it cools, put your cream and milk into another saucepan and bring to a simmer. While you wait beat the egg yolks and sugar together until light and foamy, about 3-4 minutes.
- Add the wine reduction to the cream and then very gradually drizzle this into the egg yolks, beating all the time. This will help prevent the eggs cooking and scrambling. Return to a low heat and add a pinch of salt. Continue cooking until the mixture coats the back of a spoon, and leaves a trail when you draw a finger across - this will be about 80°C. Pour off to another container.
- If you have an ice cream machine, churn until just set - a gelato kinda texture (I mean, you do what you want but I prefer the silky smoothness with the wine) and add the frozen cherries when prompted to mix in by your machine. If you don't have one pop the container in the freezer and churn up with a fork every 30 minutes until set, adding the cherries.
- When ready to serve make the chocolate sauce. Combine all the ingredients in a saucepan and heat gently, stirring occasionally. Once melted together serve with the ice cream.
Notes
This pairs really well with a dense, rich chocolate cake or even as an affogato with a sweetened espresso.