Sunday, February 10, 2013

Red Wine Ice Cream

 
I'll be the first to admit that I don't know a lot about wine. I know what I like and what I don't like but that is as far as it goes.
You know who does know a lot about wine?
Rolf over at Fort Berens Estate Winery in Lillooet.
Fort Berens very generously donated a couple of bottles of wine to Sue and I to try out some different experimental recipes.
The first bottle he gave us was a 23 Camels Red. The 23 camels is a blend of Cabernet Franc, Cabernet Sauvignon, and Merlot.  Rolf suggested this would lend itself well to the ice cream we wanted to make.
He was right.
This ice cream was very smooth and fruity and would be a lovely end to a meal.
It certainly maintains its wine flavor which can be a little startling if you are not expecting it. (But in a good way!)
I think this would be a perfect ending to a romantic Valentine's dinner!
 
 
Red Wine Ice Cream
 
Ingredients
1 bottle of red wine (we used 23 Camels)
3/4 cup brown sugar
2 cups whipping cream
1 vanilla bean
4 egg yolks
1 cup 1/2 & 1/2 cream
 
Directions
Pour whole bottle of wine into a large pot. Over medium low heat allow to simmer until reduced to 1 cup of liquid. (This can take up to an hour, depending on heat, - keep checking it!) Set aside.
Whisk together brown sugar and whipping cream in a medium pot. Cut vanilla bean in half and scrape seeds. Add seeds and bean pod to cream.
Cook over medium heat, stirring constantly, until mixture begins to steam but not boil.
Meanwhile, in a stand mixer, beat egg yolks until light colored.
Remove bean pod from pan and very slowly pour in the cream mixture to the egg yolks. (If you go too fast you will curdle the eggs!)
Return mixture to pot and place back over medium heat. Cook and stir until mixture thickens enough to coat the back of a wooden spoon. Remove from heat.
Place a strainer over a large bowl. Pour in the 1 cup of 1/2 & 1/2 cream. Pour in the thickened egg/cream mixture through the strainer to get out any yucky bits.
Lastly, stir in reduced wine.
Chill in fridge for at least several hours.
 
 
After it is thoroughly chilled, give the mixture a stir and pour into the canister of your ice cream maker. Process according to manufacturer's instructions.
 
 
This came out a lovely purple color. So pretty!
It does freeze a little hard so simply take it out about 5 - 10 minutes before you try to serve it.
 
 
Ice cream from wine...who knew?
If you would like to connect with Fort Berens Estate Winery to learn more about what they offer, you can visit their website - fortberens.ca - or "Like" them on Facebook .
Stay tuned for our other wine experimental recipe coming soon - a white wine cheesecake!
 
Check out The Rustic Pig and Jam Hands  and Love Bakes Good Cakes and Carole's Chatter for some creative links!

17 comments:

  1. That sounds absolutely delicious!

    Isobel: www.ColdhamCuddliescalling.blogspot.com

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  2. you are a genius. i love this recipe. i cannot wait until it is ready. i just finished the base. thank you so much for your talent and sharing your gift! also the tutorial on making red wine ice cream.

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    1. Thank you :) I hope you enjoy it as much as we do!

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  3. Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

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  4. Wow That's great. This is new one ice cream for me. I want to taste the red wine ice cream. Thanks for sharing nice post.
    Best Italian Red Wine
    Thanks a lot.

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  5. Jo and Sue, thanks for the fantastic ice cream links for Food on Friday. A new one has just started about breakfast dishes. Hope to see you there. Cheers

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  6. Does it retain its alcohol after the initial boil and if so how much?

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    1. It can't retain its alcohol. First alcohol has a lower boiling point than water so all the alcohol will boil off before the water does. Second, if it did have significant alcohol, it would NEVER freeze since the freezing point of alcohol is hundreds of degrees (F) below that of water. Thus "alcoholic" ice cream recipes typically use 1/8-1/4 cup booze in 3 or 4 cups of custard base. Some fancier recipes up that to 1/2-2/3 cups booze if you mix it first with gelatin or xanthum gum.

      Since this recipe uses 1 cup wine boiled a long time, surely the proof of the reduced wine must be at most 1/4 that of unreduced booze, and I suspect it's zero.

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    2. Not quite. An hour's reduction does reduce the alcohol content down to about 25%, but the remaining content would be closer to that of a low ABV beer or hard cider not zero. 23 Camels Cab/Merlot 2012 blend (which I think is the type of wine used in this recipe) has an ABV of 13.5% according to the Fort Berens Estate Winery website. 25% of an 13.5% ABV is roughly 3.4%.

      Low alcohol content, yes but not zero.

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  7. No, alcohol boils and evaporates at a much lower temperature that water so as soon as you start reducing the wine the alcohol is gone.

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  8. What size Ice Cream maker is this for? Trying to figure out altering quantities for a 4 quart ice cream maker.

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  9. Hello, as someone from a non-english speaking country I have a little trouble with figuring out what the ' 1 cup of 1/2 & 1/2 cream' means.
    half and half cream of what? I am slightly confused as this is not something commonly used as speech in my mother tongue.
    Thank you in advance for the help.

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    1. Hello Helena, "1/2 and 1/2 cream" is a combination of half cream and half milk. It is just a bit thinner than regular heavy cream. You could substitute 1/2 cup of milk and 1/2 a cup of heavy cream to make up the 1 cup. Hope that helps! :)

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    2. Thank you very much for your help (all though I'm not writing from my own account it's still Helena writing) I'll be trying out this recipe today, happy holidays!!

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