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, whisking the whole time. (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 3 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 Carole's Chatter for some creative links!