I’ve been wanting to make red wine ice cream for a long time. Last week I bought an ice cream maker, and so this was my first project.
It turned out great! In fact, delicious! It’s light and refreshing, and it has a light-but-distinct wine flavor to it. It’s definitely something you would serve to guests after a great dinner. It’ll cap the evening off perfectly.
Here’s the recipe:
6 large egg yolks
2 cups heavy cream
1 cup milk
½ cup sugar
½ tsp. vanilla
¾ cup red wine*
- In a heatproof bowl, mix the egg yolks.
- In a saucepan, combine the cream, milk and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar and vanilla, about 4 minutes.
- Gradually whisk the hot cream into the eggs yolks; return the mixture to the saucepan.
- Cook over moderate heat, stirring constantly, until the custard is thick enough to coat the back of a spoon, about 5 minutes; do not let the custard boil or it will curdle.
- Strain the custard into a bowl.
- Stir in the red wine.
- Cover and refrigerate until thoroughly chilled, about 1 hour.
- Freeze in an ice cream maker according to the manufacturer’s instructions.
- Cover and store in the freezer until serving time.
* NOTE: I used J Lohr 2011 Los Osos Merlot. It has a medium-to-full body with a good fruit-forward flavor that I thought would work well with ice cream. And it did. Anything heavier would have overpowered the ice cream.
Secret #1: Taste it a couple of times while it’s in the pre-frozen form to balance the dryness of the wine with the sweetness of the ice cream. The two flavors can clash, so make sure they’re balanced to your liking. (Note: tasting the wine in a glass while “balancing” the flavors doesn’t count. :-) )
Secret #2: When I added the wine to the custard, the color became an off-pink/gray color. So I added a few drops of red food coloring to make it more red. Yeah, it’s cheating, but who wants to eat gray ice cream??
Give it a try! You’ll be very happy you did.
P.S. The J Lohr Merlot pairs very well with Brix medium dark chocolate. Chop up some of the chocolate and stir it in before freezing. “Awesome” doesn’t quite describe it. Here’s a photo: